Rib eye Black Angus USDA Prime

Black Angus ribeye from the states

Black Angus is known for its perfectly distributed fat, which makes the meat nice and juicy. Finely drizzled and therefore super tender. Experts therefore call Black Angus USA as the perfect meat for a good rib eye. Black Angus ribeye is therefore undeniably a runner with us.

What is a Black angus rib eye?

Ribeye Black Angus USA is cut from the fine rib of beef, which is an extension of the thin loin (entrecote). Rib eye is somewhat rounder in shape than the thin loin and the meat is laced with fat, so it is usually more tender and juicy than the meat of the sirloin steak. Many meat lovers will regularly choose rib eye. A good ribeye steak is butter tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat. Moreover, this steak is cut from a muscle that is hardly used by beef. And 'lazy muscles' simply ensure soft and tender meat. Even medium-fried, the tenderness and flavor remain intact.

Where does the name rib eye come from?

There are different theories about this. Some say that a rib eye steak owes its name to the round shape of the muscle from which the meat is cut. That shape is reminiscent of an eye. Others say that the piece of meat is cut from the 'eye of the rib'. Also sounds logical. And then there are those who claim that the small piece of fat in the middle of a rib eye makes the piece of meat look like an eye. Well… you choose…

width=

Nebraska Prime Ribeye

This Black Angus ribeye comes from grain-fed North American Black Angus cattle, or Nebraska Prime, considered by many to be the crème de la crème when it comes to beef. Beef the way beef was meant to be: natural and without artificial additives. Purebred Black Angus farmers follow the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The USA Black Angus cattle graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good animal handling. That's the case with rib eye Black Angus USA!

Order Black Angus Ribeye USA online

Nowadays it's a piece of cake to order Black Angus ribeye online. Do you want a Black Angus Ribeye from the states of the best quality? Then make sure you order a PRIME ribeye. After all, this is the highest level in the quality system for American beef.

Core Temperature of Ribeye

When it comes to the perfect doneness of a steak, measuring is knowing, and nowadays, there are advanced core thermometers available for the task.

Rare	50-52°C
Medium rare	55-58°C
Medium	60-63°C
Medium well	65-67°C
Well done	70°C and above

How to Achieve the Correct Core Temperature?

Grilling: 2 minutes per cm thickness
Frying: 2 minutes per cm thickness
Stir-frying: 2 minutes in strips
Oven: Sear and then cook at 80°C to the desired core temperature
Sous Vide: 2 hours at 52°C

General Ribeye Preparation

Always take your meat out of the fridge a few hours in advance to reach room temperature.
If you have time, remove the meat from its packaging a day before and salt it. Leave it uncovered in the fridge overnight to dry the surface.
If short on time, pat the meat dry with a kitchen towel before cooking to achieve a beautiful brown crust (Maillard reaction).
Let the meat rest for 5 minutes after cooking, loosely covered with aluminum foil (do not wrap).
Always slice the meat against the grain.

Take the ribeye out of the fridge at least an hour in advance to reach room temperature.
If possible, remove it from the packaging the day before and salt it, leaving it uncovered in the fridge to dry the surface.
Alternatively, pat the meat dry with a kitchen towel for a great Maillard reaction crust.
Salt can be added before or after cooking. Avoid peppering beforehand to prevent burning and bitterness.
Heat a pan and add a generous knob of butter or olive oil with fresh herbs.
Once the pan is hot, add the steak.
Cook the ribeye for 1 minute per cm of thickness on each side. For a 2 cm ribeye, cook 2 minutes on each side.
Baste the meat with its juices and herbs while cooking, known as arrosage.
Remove the ribeye from the pan and let it rest under loosely placed aluminum foil for 10 minutes.
Finish with coarse sea salt (if not already added) and pepper, then slice against the grain.

How Much Ribeye Do You Need?

The weight depends on the occasion and the type of eater. Here’s a guideline:

Dinner
The steak pictured is 500 grams. If it's the main dish, women often prefer 250-300 grams, while men might go for 400 grams or more.

Lunch // Steak Sandwich
Depending on accompaniments. If it's just bread, choose a heavier weight. Add fries and vegetables? Opt for less.

Steak to Share
For two or three people, consider a larger cut (500g+) cooked whole and sliced. Serve it in the middle of the table.

BBQ
For a BBQ menu with multiple meats, estimate 100g per person. For four people, a 400g+ ribeye works well, sliced and shared at the table.

Different Ribeye Cooking Methods

Grilling Ribeye

Measure the thickness of your steak. The rule: 2 minutes per cm per side. For a 3 cm steak, grill for a total of 6 minutes on high heat, flipping once.

Frying Ribeye

Again, 2 minutes per cm per side applies. Frying in a skillet allows for a delicious jus. Start with oil, then add butter and herbs like rosemary, garlic, or oregano. Baste with the jus for a perfect finish.

TIP: For gas stoves, move the steak continuously for even cooking. For induction, flip it only once.

Stir-Frying Ribeye

Cut the meat into strips and quickly sear until browned. Remove the meat, cook the vegetables, then return the meat with sauce to warm through.

Oven-Baked Ribeye

Sear the steak over high heat (start with oil, then add butter). Transfer to an oven dish and cook to 54°C. Resting is not necessary afterward.

Sous Vide Ribeye

Set the sous vide to 52°C for 3 hours. Remove the meat, pat dry, and quickly sear until browned. Let it rest briefly before slicing.

Video: How to Cook the Perfect Ribeye?

Don’t feel like reading all this? Watch Chef Ruben Meijboom demonstrate how to prepare a beautiful ribeye in just 2 minutes.

Ingredients

rundvlees 100%

Nutritional value

Type	Per 100g
Energie (kJ)	944.68
Energie (kcal)	226
Vet (g)	15.8
Verzadigd vet (g)	7.7
Koolhydraten (g)	0
Suikers (g)	0
Vezels (g)	0
Eiwitten (g)	20.9
Zout (g)	0.08