Veal ribeye
Veal ribeye
Tender ribeye of veal.
- Take the ribeye out of the fridge at least one hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Place a pan on the heat and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get really hot. Once the pan is hot, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. So, if you have a 2 cm thick ribeye, cook it for 2 minutes on one side, and after flipping, cook it for another 2 minutes on the other side.
- While cooking the ribeye, spoon the meat juices and fresh herbs over the steak. This is called basting.
- Take the ribeye out of the pan and let it rest for 10 minutes under aluminum foil.
- Finish off with coarse sea salt and pepper, and slice against the grain.
TIP: If you're cooking on gas, keep the steak moving for even cooking. If you're using induction, leave the steak alone except for the one flip.
Ingredients
kalfsvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426.36 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
Veal ribeye
Tender ribeye of veal.
+ Flavour enhancers
+ 3,99 |
100 gram kruidenboter Cafe de Paris
+ 5,99 |
200 ml Culinaire jus met Tijm
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x 125 gram kreeftenstaart Canada
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Tender ribeye of veal.
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Product Information
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Preparation
- Take the ribeye out of the fridge at least one hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Place a pan on the heat and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get really hot. Once the pan is hot, place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. So, if you have a 2 cm thick ribeye, cook it for 2 minutes on one side, and after flipping, cook it for another 2 minutes on the other side.
- While cooking the ribeye, spoon the meat juices and fresh herbs over the steak. This is called basting.
- Take the ribeye out of the pan and let it rest for 10 minutes under aluminum foil.
- Finish off with coarse sea salt and pepper, and slice against the grain.
-
Voedingswaarde
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Reviews
Tender ribeye of veal.
TIP: If you're cooking on gas, keep the steak moving for even cooking. If you're using induction, leave the steak alone except for the one flip.
Ingredients
kalfsvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426.36 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |