Black Angus Ribeye

100% beef

1. Seasoning and searing
Remove the ribeye from the refrigerator at least 60 minutes in advance so that it can come to room temperature. Season the meat with coarse sea salt and freshly ground black pepper. Heat a little oil or butter in a hot frying pan and brown the meat on both sides.

2. Yarn
Cook the ribeye on high heat for 3-4 minutes* on each side. Use a meat thermometer for perfect doneness: around 50-52°C and for medium-rare 55-50 degrees.

After cooking, let the meat rest for at least 5 minutes under aluminum foil before cutting it, so that the juices can redistribute.

*The cooking time is an indication and depends on the thickness of the piece of meat.

3. Serving
Serve Black Angus Ribeye with classic sides like roasted potatoes, grilled vegetables, or a creamy mushroom sauce. Add a fresh green salad or chimichurri sauce to complete the meal.