Quebec ribeye steak

Quebec ribeye steak

For the lovers of succulent and flavourful meat we propose the Quebec ribeye steak. Although this cut is leaner than the rib steak, it is flavourful and remarkably tender when sliced thick and cooked rare. Excellent roasted, pan-seared, or grilled, the ribeye will allow you to share an effortless yet exquisite meal with your guests.

The Quebec beef that we offer comes from pasture-raised without hormones and antibiotics in order to offer a beef with a unique taste, without however putting aside the well-being of the animal. Thanks to the rigorous selection of our producers, we offer you beef equivalent to AAA quality or higher at all times. In addition, to ensure quality marbling and tenderness, Angus breed animals are given priority.

Cooking temperature: medium-rare (56ºC)

- Take out and temper the meat about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking until core reaches 54ºC, turning regularly.
- Let the meat rest on a grill and wrap it in aluminum foil so that it gains an additional 2 degrees.
- Cut the sirloin against the grain and serve.

Quebec beef

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Curing : jours
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Portion(s) : 2
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