Beef Bone-in Ribeye, Black Baltic, matured by Metzger Frères (Chilled)

Weight: 1200

Store in your refrigerator at 0°C – 4°C until ready to cook. It can also be stored in your freezer at -18°C for up to six months.

Weight may vary +/-10%.

Here comes our five-stars piece: the Black Baltic Bone-in Ribeye by Metzger Freres, a “viandes d’exception” butcher renowned for supplying many Michelin-starred restaurants in Paris and across France, such as le Jules Verne, le Pavillon Ledoyen, Le Relais Louis XIII, La Dame de Pic, to name a few…

This cut is a true masterpiece, sourced from cattle raised off the Baltic Sea coast, where they graze on lush, sea-kissed grass. The result is a meat that is highly marbled, with intramuscular fat that melts during cooking to create an incredibly juicy and tender steak.

Metzger, known for their meticulous craftsmanship and innovation, operates the largest maturation chambers in Europe since 1930. Their dedication to quality and tradition ensures that each cut of meat is aged to perfection, resulting in a complex and rich flavour profile. The Black Baltic ribeye’s notes of cashew nuts are enhanced by a delicate hint of hazelnut from being matured on beech wood for around five weeks.

For a perfect cooking, we recommend to follow those instructions:

  1. Leave the Bone-In Ribeye at room temperature for at least 30 minutes before cooking.
  2. Season with olive oil, salt and ground pepper, then massage the meat 😊.
  3. In a large pan, cook over high heat for 2 minutes on each side, to “mark” the steak.
  4. Put in an oven dish, add herbs, for example thyme.
  5. Cook at 200°C for 14 minutes if you like it rare, 17 minutes for medium and 20 minutes for well done.
  6. Let the meat rest for 10 minutes before serving, wrapped in aluminium foil.
  7. Cut the steaks off the bone, then slice the meat across the grain and serve.

Pair this exceptional ribeye with a robust red wine such as a Bordeaux or a full-bodied Syrah to complement its rich marbling and intricate taste profile.

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Best Before: 10 Jul 2024
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