Beef Rib-Eye - The favorite of most Five star chefs. You will enjoy it's wonderful tenderness & rich flavor that ranks it superior to all conventional beef. Always less fat, calories & cholesterol than chicken.
Preparation: Always thaw meat in refrigerator prior to cooking, or, place under running water for 5-6 minutes. DO NOT thaw in the microwave as it will start cooking the meat.
Because this marinate is a pure marinade, which means no water or oil in the ingredients, you can prep your steaks with your olive oil, grapeseed oil, greek oil, etc., or melted Organic Unsalted Sweet Butter, then pour marinade over steak, cover, and place in refrigerator for a few hours, or overnight. (Marinade as little or as long as you wish as the results will always earn you an award winning preparation.) Cooking:Grilling: Grill steaks on high heat, high flame, for 2 minutes on each side. Finish with additional minutes to satisfy your favorite preparation. We suggest a medium to rare, but never less than bright pink. All of our red meats cook 1/3 the time of conventional meat.
Pan Searing: Searing locks in the natural juice and moisture. Adjust your burner to medium high. Heat Organic Unsalted Sweet Butter or Olive Oil in a frying pan. Place the steak in the pan for 20 seconds, then lift to prevent sticking and to achieve a seared surface. Cook for 2 minutes each side. The meat will continue to cook when you remove from the skillet, so never cook past a bright pink.
Oven Baking: Preheat oven to 350 degrees. Sear the meat in a pan first at a very high heat for 1 minute each side. Place in the oven for 3-4 minutes.
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