ORGANIC Dry-Aged Rib-Eye Steak - Entrecôte

Organic boneless rib-eye steak – a sustainable classic

A flavorful, juicy steak cut of the finest organic quality for all occasions. The organic dry-aged rib-eye steak is undoubtedly one of the classics among steaks and delights both connoisseurs and gourmets.
It's no wonder it's an indispensable ingredient in high-end restaurants and among conscious steak lovers. This cut originates from America and is also known as "Hohe Rippe" (high rib) in Germany, and "Rostbraten" (roaster) in Austria. If the rib bone remains attached, it's called a Tomahawk steak.

Rib-eye or entrecôte?

The organic rib-eye steak is often combined with the entrecôte
which is cut from the area between the neck and the rib. The rib-eye, on the other hand, comes exclusively from the rib. Since both
Since the cuts are visually similar and taste hardly different due to the muscles they contain, this small faux pas is forgivable.

Why is it called rib-eye?

The rib-eye doesn't owe its name to the so-called "fat eye." A closer look reveals that a muscle mimics the shape of an eye—hence the name. In addition to the fat eye, the rib-eye consists of the rib-eye core and the so-called rib-eye cap. The latter is occasionally offered as a separate steak cut and is a highlight for lovers of fine cuts.

Particularly fine-fibered and marbled

The constant movement of the muscle fibers results in particularly fine-grained meat with excellent marbled texture. This ensures that the steak remains wonderfully juicy when roasted or grilled, while combining the typical robust bite with tender meat. The beef's distinctive flavor is particularly intense thanks to its organic quality and natural rearing. Careful aging lends the organic rib-eye a mild flavor and further enhances its tenderness.

Conclusion:

The organic rib-eye steak is the ideal companion for any garden party and goes just as well with fine dishes such as surf & turf or in combination with
a fruity chutney. It meets the highest standards of taste and sustainability and is perfect for both social gatherings and leisurely dining. Choosing an organic steak not only offers excellent flavor, but also supports environmentally conscious and animal-friendly farming.

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

The ribeye can be prepared both in the kitchen (oven/sous vide and pan) and on the grill. However, the grilled version is recommended, as the ribeye can tolerate a bit of smokiness, and this is best achieved by cooking it over coals. The steak should be a certain thickness so it doesn't dry out too quickly.

Grilled rib-eye steak:

Place the salted steak in the indirect area of the grill and let it reach the desired internal temperature – perhaps with some smoking chips. You can check this with a thermometer. The target temperature should be between 55 and 57 degrees Celsius in most cases, although this will depend on personal taste. Keep in mind, however, that the meat will still be exposed to some heat during searing.

Finally, the steak is seared on both sides and given the typical grill mark (branding). You can use the 90/90/90/90 method for this. Place the steak directly over the hot coals and turn it clockwise after 90 seconds. After another 90 seconds, flip the ribeye and then turn it another 90 degrees. This creates a beautiful and even grill mark.

In the oven

If you're preparing the steak in the kitchen, you can take it out of the refrigerator an hour before cooking and let it rest in the oven at 120 degrees Celsius, then sear it in a cast iron or iron pan. This sous vide method is also possible to bring the meat up to temperature.

Preparation in the pan:

It is best to fry it in a hot cast iron or iron pan with butter and olive oil as well as some garlic and rosemary and drizzle with butter every now and then

Ribeye Sous Vide

Cook the vacuum-sealed steak at 55 degrees Celsius water temperature for one hour per kilogram. Then sear on all sides.

Classic seasoning

The steak can be served in a variety of ways, either whole or already sliced. Season with salt and pepper, as well as classic herb butter, which can vary in flavor depending on the season (for example, with wild garlic or parsley).

The right side dishes

Because the ribeye has a rich flavor, it also goes well with hearty accompaniments like country potatoes or grilled vegetables. Classic dishes like potato or pasta salad are also suitable. Ribeye also likes a strong accompaniment, so beer or red wine should be chosen.