Organic prime rib steak
Royal steak enjoyment with responsibility A top-class steak – now in organic quality - The Prime rib steak is one of the finest cuts beef has to offer – and is now available in an organic version. Cut from the rib, the middle back area of the cow, between the 8th and 12th ribs, this cut combines everything steak lovers appreciate: intense taste, juicy texture and fine marbling.
With bones, with taste – more than just looks
Unlike the classic rib-eye, the rib bone of the prime rib remains attached to the meat. This is not only a visual highlight, but also a
functional element: It ensures a more even heat distribution during cooking and contributes to the intensive development of aroma. Due to the maturation on the bones also give the steak additional flavor.
Organic meat that sets standards
The natural rearing and feeding of the cattle ensures particularly high meat quality – with excellent marbling, which makes the steak particularly juicy. The fine, aromatic and mild flavor of the organic prime rib steak unfolds best when prepared gently – ideal for grilling or frying followed by a resting period.
A feast for all the senses
Whether at dinner with friends or as a highlight on the grill: The organic prime rib steak is a real all-rounder for special occasions – strong in taste, tender to the bite and responsibly produced in Germany.
Organic control body: DE-ÖKO-003
Best before: 6 months at -18 degrees
Allergens: None
Origin / Slaughtering / Cutting / Packaging
DE / DE / DE / DE
The preparation of the organic prime rib steak
The organic prime rib steak impresses with its pronounced marbling, the bone content and the aromatic taste – Ideal for both classic and modern cooking methods. Whether on the grill, in the oven or sous-vide cooked with a pan crust – this organic steak unfolds its full potential when prepared carefully and consciously.
Preparation on the grill:
It is particularly recommended to prepare it over an open fire: organic prime rib steak tolerates a subtle smoky aroma that spreads over
Wood or smoking chips can develop optimally.
First place the salted steak in the indirect area of the grill. With the help of a grill thermometer you can precisely control the desired core temperature of 55–57 °C – depending on your preferred degree of doneness. Remember that when searing later heat gets into the meat again.
Finishing with the 90/90/90/90 method: In conclusion place the steak directly over the embers for the typical grill pattern.
90/90/90/90 method, the steak is grilled for 90 seconds each, after each step rotate d or turned 90 degrees to create an even grill pattern (branding.) This keeps the meat juicy and gives it a nice crust – and
visually impressive on the plate.
Preparation in the oven:
Sear the organic prime rib steak in the pan all around and then heat in the oven to the desired core temperature. Slow cooking preserves the juiciness and brings out the full flavor.
Preparation in the pan:
For quick preparation, cook the organic steak without seasoning in
a mixture of butter and olive oil and fry on all sides. Then
If necessary, finish cooking in the oven or serve immediately – depending on the thickness of the steak.
Wine recommendation:A full-bodied, dry red wine – for example, a Cabernet
Sauvignon or a full-bodied Shiraz – accompanies the organic prime rib steakideal and underlines its intense character.
