Black Angus Ireland Rib Eye
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| Product | Price | Quantity |
|---|---|---|
| Black Angus Ireland Rib Eye 300gr | €20.40 | |
| Black Angus Ireland Rib Eye 500gr | €34.00 | |
| Black Angus Ireland Rib Eye 600gr | €40.80 | |
| Black Angus Ireland Rib Eye 750gr | €51.00 | |
| Black Angus Ireland Rib Eye 1kg | €68.00 | |
| Black Angus Ireland Rib Eye 1,5kg | €102.00 | |
| Black Angus Ireland Rib Eye 2kg | €136.00 |
Juicy, full of character and loved by true steak enthusiasts.
Our Irish Black Angus Rib-Eye comes from carefully selected Angus cattle raised on Ireland’s lush green pastures. The mild climate, natural grazing and slow growth create exceptionally flavourful beef with a rich and pure taste.
The Rib-Eye is considered one of the world’s most loved steaks — and for good reason. This cut is famous for its rich flavour, buttery tenderness and outstanding juiciness. Whether grilled, barbecued or pan-seared, it delivers a memorable eating experience every time.
A steak that impresses from the first aroma on the grill to the final bite.
What to expect:
🥩 Rich and full beef flavour
🥩 Exceptionally juicy and tender
🥩 A favourite among true steak lovers
🥩 Freshly cut, never frozen
🥩 Individually vacuum packed
Perfect for BBQ, grill or pan. Season simply and let the quality speak for itself.
preparation
How to Cook the Perfect Irish Rib-Eye
- Bring the meat to temperature
Take the rib-eye out of the fridge and leave it for 30 to 45 minutes in its vacuum packaging. - Pat dry and season simply
Pat the steak dry. Season just before cooking with coarse sea salt. Add pepper after cooking for the best result. - Use high heat
Heat your pan, grill or BBQ until very hot. In a pan, add a little high-smoke-point oil. - Sear quickly and intensely
Cook the rib-eye for 2 to 3 minutes per side until a beautiful crust forms. - Finish gently
Lower the heat or move the steak to a cooler zone on the BBQ. Cook to your preferred core temperature:- Blue: 45–48°C
- Rare: 50–52°C
- Medium rare: 54–56°C
- Medium: 58–60°C
- Let it rest
Rest the steak for 5 to 8 minutes under loose aluminium foil. - Finish and serve
Slice against the grain. Finish with pepper, fleur de sel or a knob of herb butter.
