Francis St 35Day Matured Rib-Eye Steak 560G
€34.99
€62.48/kg
Description
Our hand-selected, Irish rib-eye is 21 day dry-aged on the bone, then further matured to 35 days. It's a delicious boneless, rib-eye sharing steak.A cut with the most beautiful marbling, savour every juicy melt-in-the-mouthful.If you're looking for something a little special, the rib-eye is a cut above. A popular choice on account of the combination of flavour and tenderness that you want from a great steak. It will not disappoint you, or any dining companions lucky enough to share it with you.Our hand-selected Irish rib-eye sharing steak. features exquisite marbling the most of any cut. It's been lovingly prepared to make it juicy, flavoursome, and deliciously melt-in-your-mouth. A steak for an unforgettable experience.
Francis Street, 1966. We opened our butchers fuelled by something special - a love and appreciation for Irish meat, the highest standards of animal welfare, and an unwavering belief that great meat matters.More than 50 years later, that belief holds true. From working with farmers who understand that healthy, happy animals produce meat rich in mouth-watering depth and flavour, to hand-selecting the very finest cuts. Guided by our master butchers, we provide tips on how to create indulgent meat experiences from the comfort of your own home. So, you can be confident of every sizzle, every succulent piece, every irresistible mouthful, every single time.Because great meat, when prepared and cared for with expertise, can elevate any meal.
Quality Assurance Bord BIA - Origin-Ireland
The Home of Master Butchers35 Day MaturedPerfect to ShareHand-Selected Irish BeefA Passion for Ireland's FinestEnjoy Together
Pack size: 560G
Preparation and Usage
How We Like ItPan-seared and Oven Roasted, It's an Experience to Enjoy.1 PrepareRemove all packaging, pat dry and leave at room temperature for one hour before cooking to give you a better crust.2 HeatHeat a heavy-bottomed frying pan on your stovetop over a medium-high heat.3 SeasonSalt your steak liberally with a fine sea salt. This brings out the flavour and helps give it a crisper crust.4 CookPreheat oven. Add 1 tbsp of beef dripping or vegetable oil to your pan and brown your beef. Turn regularly-every minute or two is best-until a deliciously golden crust forms, and don't forget to sear the sides for an all-round finish. Place the beef into a preheated oven (200°C/180°C fan) and turn half way through the desired cooking time. All appliances vary and how long you cook it for is up to you, but here's what works for us:Rare - 18 - 20 minsMed rare - 20-23 minsMedium - 23 - 26 minsMed well - 26-29 minsWell done - 29 - 32 mins5 RestRest your steak for 10-15 minutes. No matter how tempting your steak might look, resting after cooking on a wire rack will make it taste even better than you imagined.Enjoy together.6 SliceWhen carving your steak to serve, look for what we call the grain, the lines running through the meat, and slice in the opposite direction. This will make it more tender and delicious. Finally, plate up on warm plates and season with a flaky sea salt.TipFor the last 2 minutes baste your steak with 2 tbsp of unsalted butter, a lightly crushed garlic clove and a couple of sprigs of thyme.
For use by date, see side of pack
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