Ribeye, also known as rib eye, entrecote or Scotch fillet, is a premium cut of beef that comes from the rib section of the cow. It is highly regarded for its rich marbling, tenderness, and robust flavor. Our Karan ribeye is imported from South Africa and are all boneless. Bone-in ribeye is referred to as a "cowboy steak" or "tomahawk steak" when the bone is left long.
Our ribeye steaks are cut to order and can be between 240-260g for thinner steaks or 340-370g for thicker steaks. Available in packs of 2, 4 or 6 or you can select a whole ribeye.
Preparation and Cooking Tips for Ribeye Steaks:
- Grilling: Ribeye is ideal for grilling. The high-fat content allows it to stay tender and flavorful even when cooked over high heat. A quick sear on each side, followed by a period of indirect heat, produces an excellent steak.
- Pan-Seared: For indoor cooking, ribeye can be pan-seared to develop a beautiful crust. Finish it in the oven to ensure even cooking throughout.
- Broiling: Broiling is another great method, as it uses high heat to caramelize the outside while keeping the inside tender.
- Seasoning: Ribeye often requires minimal seasoning due to its natural flavor. Simple salt and pepper are commonly used, but additional herbs, spices, or marinades can be applied based on preference.
- Resting: After cooking, it's important to let the ribeye rest for a few minutes. This allows the juices to redistribute, ensuring each bite is flavorful and moist.
All our prime cuts are KARAN BEEF, a leading producer of quality beef in Africa. Established in 1974 in South Africa, the KARAN BEEF Group is world-renowned for its premium quality beef.