Butchery's rib-eye roulade Black angus
Butchery’s Black Angus Ribeye Roulade
This ribeye roulade from Black Angus beef is hand-tied to ensure even cooking. The meat comes from the rib section of the cow, where ribeye is known for its fine marbling. The roulade keeps its shape beautifully while roasting and stays tender on the inside.
What is a ribeye roulade?
A ribeye roulade is made from the part of the cow where ribeye steaks are cut. The meat is trimmed, rolled, and tied by hand. During roasting, the fat melts through the meat, ensuring even cooking and a naturally rich and juicy texture.
Black Angus beef
Black Angus cattle grow at a relaxed pace and produce meat with a recognizable, firm structure. The fine marbling makes it ideal for roulades, steaks and other preparations where the meat can take its time. Each roulade is carefully cut and packaged to preserve its premium quality.
Order Butchery’s Black Angus ribeye roulade online
Ordering the ribeye roulade online is easy. Place your order in the morning and receive it the very same evening in the Netherlands and Belgium. Choose the delivery moment that works best for you. The meat is delivered flash-frozen and vacuum packed to maintain its quality until the moment of preparation.
A rib-eye, sirloin, or ribeye roast is a festive roast that you can prepare in various ways. Below you'll find a handy guideline. Scroll through it and choose your preferred method!
Low and Slow Cooking (Searing & Roasting) for Rib-Eye, Sirloin, or Ribeye Roast
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for nice even cooking and the pan or grill to maximum heat.
Sear or grill the meat all around in a large pan with butter or on the grill until it’s fully browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish and add the pan juices.
Time: Use the following time chart for your own planning, these times are approximate.
Measure the core temperature for these types of meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C
Medium Rare 54°C
Medium 57°C
Well Done 62°C
Keep in mind a total cooking time of 2 hours.
Reversed Sear Rib-Eye, Sirloin, or Ribeye Roast (Cooking & Grilling)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the below core temperatures, subtracting 2°C. The last 2 degrees will be added during grilling.
Grill or sear the meat all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C (beef, veal)
Medium Rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Well Done 62°C (lamb)
Keep in mind a total cooking time of 3 hours.
Sous Vide Rib-Eye, Sirloin, or Ribeye Roast Preparation
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so the following times are correct. Use a sealed vacuum bag (you can even season the steaks and vacuum-seal them again if desired, but normally the packaging can go directly into the warm water bath).
Time, set the sous vide stick according to the following schedule. If the meat is still frozen, add 1 hour to the cooking time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, but when grilling or torching, the temperature will no longer rise.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for Beef Roast
Rare: 52°C in 3 hours
Medium/Rare: 54°C in 3 hours
Medium: 57°C in 3 hours
Ingredients
rundvlees, zout, specerijen (koriander, peper, gember, foelie, kruidnagel, kardemom, chilies)Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Butchery's rib-eye roulade Black angus
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- Quick frozen and vacuum packed
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Butchery’s Black Angus Ribeye Roulade
This ribeye roulade from Black Angus beef is hand-tied to ensure even cooking. The meat comes from the rib section of the cow, where ribeye is known for its fine marbling. The roulade keeps its shape beautifully while roasting and stays tender on the inside.
What is a ribeye roulade?
A ribeye roulade is made from the part of the cow where ribeye steaks are cut. The meat is trimmed, rolled, and tied by hand. During roasting, the fat melts through the meat, ensuring even cooking and a naturally rich and juicy texture.
Black Angus beef
Black Angus cattle grow at a relaxed pace and produce meat with a recognizable, firm structure. The fine marbling makes it ideal for roulades, steaks and other preparations where the meat can take its time. Each roulade is carefully cut and packaged to preserve its premium quality.
Order Butchery’s Black Angus ribeye roulade online
Ordering the ribeye roulade online is easy. Place your order in the morning and receive it the very same evening in the Netherlands and Belgium. Choose the delivery moment that works best for you. The meat is delivered flash-frozen and vacuum packed to maintain its quality until the moment of preparation.
A rib-eye, sirloin, or ribeye roast is a festive roast that you can prepare in various ways. Below you'll find a handy guideline. Scroll through it and choose your preferred method!
Low and Slow Cooking (Searing & Roasting) for Rib-Eye, Sirloin, or Ribeye Roast
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for nice even cooking and the pan or grill to maximum heat.
Sear or grill the meat all around in a large pan with butter or on the grill until it’s fully browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish and add the pan juices.
Time: Use the following time chart for your own planning, these times are approximate.
Measure the core temperature for these types of meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C
Medium Rare 54°C
Medium 57°C
Well Done 62°C
Keep in mind a total cooking time of 2 hours.
Reversed Sear Rib-Eye, Sirloin, or Ribeye Roast (Cooking & Grilling)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the below core temperatures, subtracting 2°C. The last 2 degrees will be added during grilling.
Grill or sear the meat all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C (beef, veal)
Medium Rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Well Done 62°C (lamb)
Keep in mind a total cooking time of 3 hours.
Sous Vide Rib-Eye, Sirloin, or Ribeye Roast Preparation
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so the following times are correct. Use a sealed vacuum bag (you can even season the steaks and vacuum-seal them again if desired, but normally the packaging can go directly into the warm water bath).
Time, set the sous vide stick according to the following schedule. If the meat is still frozen, add 1 hour to the cooking time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, but when grilling or torching, the temperature will no longer rise.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for Beef Roast
Rare: 52°C in 3 hours
Medium/Rare: 54°C in 3 hours
Medium: 57°C in 3 hours
Ingredients
rundvlees, zout, specerijen (koriander, peper, gember, foelie, kruidnagel, kardemom, chilies)Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |