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Rib steak from Quebec

$81.00
900 g

For the enthusiast of large cuts of meat, here is the Quebec rib steak. The rib steak is one of the most prized cuts for grill lovers. Thanks to its external fat layer and bone structure, we can easily age it. This aging process tenderizes the meat and enhances its buttery and nutty flavor.

    Size

    Description

    For the enthusiast of large cuts of meat, here is the Quebec rib steak. The rib steak is one of the most prized cuts for grill lovers. Thanks to its external fat layer and bone structure, we can easily age it. This aging process tenderizes the meat and enhances its buttery and nutty flavor.

      Cooking advice

      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.

      Ingredients and allergens

      Quebec Beef

      Additional information

      Rating:AAA

      Curing:14Days

      Quantity: 1

      Origin: Qc

      Race: Angus

      Portion(s): 3 to 4 / 4 to 5

      Condition: Fresh

      Producer: 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.