Angus Beef Ribeye Steak from Australia

• Beef Ribeye is best-served between medium-rare to medium-well. A meat thermometer is essential in creating a memorable and delicious ribeye steak
• Angus Beef Ribeye are a delicious example of the most prized cut of beef.
• This tender and flavourful boneless meat consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak

Note: The ribeye is vacuum-packed and chilled. The actual product may be slightly different from the images.

Learn more about Casinetto's Butchery

Australian Angus Beef

Keep the item refrigerated at a temperature range of 0 to 4° C.

Tray

• Let the Australian Ribeye Steak rest at room temperature for 30 minutes.
• Preheat the grill or skillet to medium-high heat.
• Season the steak with salt and pepper.
• Cook for 4-5 minutes per side for medium-rare.
• You can also check the internal temperature with a meat thermometer (130-135°F or 55-57°C for medium-rare).
• Let the steak rest for 5 minutes.
• Serve as a whole or slice (as required) against the grain and serve.

Note: Adjust cooking times based on the desired doneness and use a meat thermometer for accuracy.