USA Angus Wagyu Ribeye BMS 5+
USA Angus Wagyu Ribeye BMS 5+
Even more beautifully marbled than USA Black Angus and leaner than Japanese Wagyu: that is USA Angus Wagyu Ribeye BMS 5+. With an impressive BMS of 9+, highly recommended for true steak lovers!
- Take the Black Label Angus Ribeye Uruguay out of the fridge in good time (at least one hour beforehand) to allow it to come to room temperature.
- Pat the meat dry thoroughly with kitchen paper.
- Place a pan over the heat and add a generous knob of butter or olive oil and fresh herbs.
- Allow the pan to become very hot; once it is properly hot, add the steak to the pan.
- Cook the Black Label Angus Ribeye Uruguay for 1 minute per centimetre on each side. So, if you have a ribeye that is 2 centimetres thick, cook it for 2 minutes on one side and, after turning, another 2 minutes on the other side.
- While cooking the Black Label Angus Ribeye Uruguay, spoon the pan juices and fresh herbs over the meat. This is called arrosering.
- Remove the Black Label Angus Ribeye Uruguay from the pan and leave it to rest under aluminium foil for 10 minutes.
- Finish with coarse sea salt and pepper, and carve across the grain.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone, apart from turning it once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1304 |
| Energie (kcal) | 312 |
| Vet (g) | 26.0 |
| Verzadigd vet (g) | 12.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 19.4 |
| Zout (g) | 0.08 |
USA Angus Wagyu Ribeye BMS 5+
Even more beautifully marbled than USA Black Angus and leaner than Japanese Wagyu: that is USA Angus Wagyu Ribeye BMS 5+. With an impressive BMS of 9+, highly recommended for true steak lovers!
+ Flavour enhancers
+ 4,99 |
100 gram Steakbutter Bernaise
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram wild mushroom sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Even more beautifully marbled than USA Black Angus and leaner than Japanese Wagyu: that is USA Angus Wagyu Ribeye BMS 5+. With an impressive BMS of 9+, highly recommended for true steak lovers!
-
Product Information
-
Preparation
- Take the Black Label Angus Ribeye Uruguay out of the fridge in good time (at least one hour beforehand) to allow it to come to room temperature.
- Pat the meat dry thoroughly with kitchen paper.
- Place a pan over the heat and add a generous knob of butter or olive oil and fresh herbs.
- Allow the pan to become very hot; once it is properly hot, add the steak to the pan.
- Cook the Black Label Angus Ribeye Uruguay for 1 minute per centimetre on each side. So, if you have a ribeye that is 2 centimetres thick, cook it for 2 minutes on one side and, after turning, another 2 minutes on the other side.
- While cooking the Black Label Angus Ribeye Uruguay, spoon the pan juices and fresh herbs over the meat. This is called arrosering.
- Remove the Black Label Angus Ribeye Uruguay from the pan and leave it to rest under aluminium foil for 10 minutes.
- Finish with coarse sea salt and pepper, and carve across the grain.
-
Voedingswaarde
Even more beautifully marbled than USA Black Angus and leaner than Japanese Wagyu: that is USA Angus Wagyu Ribeye BMS 5+. With an impressive BMS of 9+, highly recommended for true steak lovers!
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone, apart from turning it once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1304 |
| Energie (kcal) | 312 |
| Vet (g) | 26.0 |
| Verzadigd vet (g) | 12.6 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 19.4 |
| Zout (g) | 0.08 |