Quebec rib steak

Quebec Rib Steak

For the fan of large cuts of meat, here is the rib steak from Quebec. The rib steak is one of the most prized cuts among grilling enthusiasts. Thanks to its outer layer of fat and its bony structure, we can easily afford to age it. This aging process allows the meat to tenderize and enhances its buttery and nutty flavor.

We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.

Cooking temperature : medium-rare (56ºC)

- Take out and temper the meat about 20 to 30 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat on each side, until lightly browned.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Place the prime rib on a cooling rack, wrap it in aluminum foil and let it rest for at least 10 minutes to gain the remaining 2 - 3 degrees.
- Cut the rib steak against the grain and serve.

Quebec Beef

Quote : AAA
Maturation : 14 days
Quantity :1
Provenance : Qc
Race : Angus
Portion(s) : 3 to 4 / 4 to 5
Condition : Fresh