ribeye singapore

The rib-eye steak is one of the most coveted gems of beef. This steak with the typical fat eye is considered the “steak of the gourmet” and can be found on every menu of a classic steak house. As a feature that applies visible “fat eye” of the steak. The marbled, fat-streak such as from Wagyu Beef is particularly juicy, tastefully and aromatic. The Rib Eye Steak stands for pure steak enjoyment! The ribeye singapore is cut from the roast beef, the part of the back of the beef that is directly connected to the buried. The cut of the ribeye steak is from the front part of the back of the beef.

The beef rib eye steak is particularly juicy and tasty. If you prepare this beef steak correctly, you will experience pure steak enjoyment! The rib-eye steak has a fine intramuscular marbling and a great intermuscular fat structure. This fat filling/marbling is responsible for the taste and juiciness of the rib eye steak. The Ribeye typical prevents beside th marbling a drying u  of beef steaks. The ribeye is considered to be the juiciest beef steak.

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In addition to the right quality of meat, the right preparation is also essential. The rib-eye steak is a real treat for meat fans and gourmets. Season the ribeye steak with salt on both sides. Sear the rib eye steak over very high heat in the cast pan or on the grill for about 2 minutes on both sides depending on the thickness of the steak. You can add a little vegetable oil to the pan. It is best to sear until the red meat juice comes out of the surface of the beefsteak. Let the rib eye steak simmer for about 10 minutes at core temperature in the oven or the indirect grill zone at approx. 130 ° Celsius. Measure the core temperature preferably with a thermometer. We recommend “medium rare” as the degree of doneness. This corresponds to a core temperature of approx. 54 ° Celsius.

After preparation, season th rib-eye steak with sea salt and pepper. Let rest for 2-4 minutes or put in the oven for 5 minutes and let rest at 80 ° Celsius. After frying it with rosemary and a piece of butter, toss in the pan and pour the melted butter over the meat again and again.