Simmental Ribeye
Rib eye is one of my favorite types of steak because the meat is beautifully marbled. Simmental beef also has an authentic flavor, thanks to the fact that the animal has grazed for at least three years on fresh Alpine grass and herbs. You can really taste it! A truly delicious cut of meat...
Bert-Jan Lantinga
What is a Rib Eye Steak?
Simmentaler Ribeye is cut from the fine rib of beef, which is an extension of the thin loin (entrecote). Rib Eye is a bit 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 Rib Eye is buttery tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat. Moreover, Rib Eye is cut from a muscle that is hardly used by cattle and 'lazy muscles' simply ensure soft and tender meat. Even medium-fried, the tenderness and flavor of Simmentaler ribeye remains intact.
Simmentaler Ribeye
As far as we are concerned, the Simmental cattle is the Milka cow incarnate. However, the spots are not purple, but (light) brown to red and white, but with the well-known white head. The Simmentaler breed is going way back. It originated in the Middle Ages from a cross between a German and a Swiss meat breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. Simmentaler is not a universal name for this breed. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. The meat of Simmental cattle has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows undeniably benefits the meat! This Simmentaler ribeye is absolutely a flavor bomb!
- Take the ribeye out of the refrigerator at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan on the stove and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get very hot, then place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For a 2 cm thick ribeye, cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, baste the ribeye with its juices and the fresh herbs in the pan. This technique is called arroseren.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 744.04 |
| Energie (kcal) | 178.00 |
| Vet (g) | 10.20 |
| Verzadigd vet (g) | 5.00 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.40 |
| Zout (g) | 0.08 |
Simmental Ribeye
Rib-eye from the tasty Simmentaler beef.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Rib eye is one of my favorite types of steak because the meat is beautifully marbled. Simmental beef also has an authentic flavor, thanks to the fact that the animal has grazed for at least three years on fresh Alpine grass and herbs. You can really taste it! A truly delicious cut of meat...
Bert-Jan Lantinga
Rib-eye from the tasty Simmentaler beef.
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Product Information
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Preparation
- Take the ribeye out of the refrigerator at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan on the stove and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get very hot, then place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For a 2 cm thick ribeye, cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, baste the ribeye with its juices and the fresh herbs in the pan. This technique is called arroseren.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
-
Voedingswaarde
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Reviews
Rib eye is one of my favorite types of steak because the meat is beautifully marbled. Simmental beef also has an authentic flavor, thanks to the fact that the animal has grazed for at least three years on fresh Alpine grass and herbs. You can really taste it! A truly delicious cut of meat...
Bert-Jan Lantinga
What is a Rib Eye Steak?
Simmentaler Ribeye is cut from the fine rib of beef, which is an extension of the thin loin (entrecote). Rib Eye is a bit 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 Rib Eye is buttery tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat. Moreover, Rib Eye is cut from a muscle that is hardly used by cattle and 'lazy muscles' simply ensure soft and tender meat. Even medium-fried, the tenderness and flavor of Simmentaler ribeye remains intact.
Simmentaler Ribeye
As far as we are concerned, the Simmental cattle is the Milka cow incarnate. However, the spots are not purple, but (light) brown to red and white, but with the well-known white head. The Simmentaler breed is going way back. It originated in the Middle Ages from a cross between a German and a Swiss meat breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. Simmentaler is not a universal name for this breed. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. The meat of Simmental cattle has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows undeniably benefits the meat! This Simmentaler ribeye is absolutely a flavor bomb!
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 744.04 |
| Energie (kcal) | 178.00 |
| Vet (g) | 10.20 |
| Verzadigd vet (g) | 5.00 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.40 |
| Zout (g) | 0.08 |
