Country of Origin
This Rib Eye comes from carefully selected Austrian Holstein cattle, renowned for their beautiful marbling and rich flavor.
Product Highlights
- Austrian Holstein Premium Beef
- Butter-aged maturation
- Finished with rosemary butter
- Exceptional marbling
- Rich and refined flavor
- Perfect for pan, grill or BBQ
- Freshly cut and vacuum packed
FAQ
What is Butter-Aged beef?
Butter-aging is a maturation technique where beef is aged under a layer of butter, creating additional depth, richness and refinement.
Should I remove the remaining butter before cooking?
No. The remaining rosemary butter should be used during cooking as it becomes an exceptionally flavorful natural sauce.
Does the rosemary dominate the flavor?
Not at all. It enhances the beef subtly while allowing the natural flavor of the Rib Eye to remain central.
Cooking Tip
Always melt the remaining rosemary butter during cooking and use it to baste the steak continuously. This is where a large part of the unique flavor profile originates.
RECIPE – ROSEMARY BUTTER-AGED RIB EYE
Important: Use the Remaining Butter
A layer of rosemary butter often remains attached to the steak when you remove it from the packaging.
Do not discard this butter.
It contains a tremendous amount of flavor developed during the maturation process and should absolutely be used during cooking. As it melts, it combines with the natural beef juices to create an incredibly flavorful sauce that perfectly complements the Rib Eye.
Rib Eye Steaks 2–3 cm Thick (Pan or Grill)
Ingredients
- 1 Rosemary Butter-Aged Rib Eye
- Coarse sea salt
Preparation
- Remove the steak from the refrigerator approximately 30 minutes before cooking.
- Leave the rosemary butter attached to the meat.
- Season lightly with coarse sea salt.
- Heat a cast-iron skillet or grill until extremely hot.
- Sear the steak for approximately 2 minutes on the first side.
- Turn the steak and cook for another 2 minutes.
- During the final minute, add all remaining butter from the package to the pan.
- As the butter melts, continuously spoon it over the steak.
- Remove from the heat and let rest for 5 minutes before serving.
Recommended Internal Temperatures
- Rare: 50°C
- Medium Rare: 52–54°C
- Medium: 56°C
Recommended: 52–54°C
Rib Eye Steaks 4 cm or Thicker (BBQ / Kamado Reverse Sear)
Ingredients
- 1 Rosemary Butter-Aged Rib Eye
- Coarse sea salt
Preparation
- Preheat your BBQ or kamado for indirect cooking at 110°C.
- Leave the rosemary butter on the steak.
- Season lightly with coarse sea salt.
- Place the steak on the indirect side of the grill.
- Cook until an internal temperature of 46°C is reached.
- Remove the steak from the BBQ.
- Increase the temperature to 250–300°C.
- Sear both sides briefly over direct heat.
- During the searing phase, add the remaining rosemary butter and allow it to melt over the steak.
- Remove from the grill and rest for 5 to 10 minutes.
Recommended Final Temperature
52–54°C
This provides the ideal balance between tenderness, juiciness and flavor.
Extra Thick Rib Eye (5 cm+) – Oven Method
Ingredients
- 1 Rosemary Butter-Aged Rib Eye
- Coarse sea salt
Preparation
- Preheat the oven to 100°C.
- Place the steak on a wire rack above a roasting tray.
- Leave the rosemary butter attached to the meat.
- Season lightly with coarse sea salt.
- Cook until the core temperature reaches 46°C.
- Heat a cast-iron skillet until smoking hot.
- Add the remaining rosemary butter.
- Sear the steak briefly on all sides while continuously basting with the melted butter.
- Rest the steak for 5 to 10 minutes before slicing.
Recommended Final Temperature
52–54°C
This method produces the most even cooking result while fully preserving the exceptional tenderness of the steak.
