ARGENTINIAN GRASS-FED BONE-IN RIBEYE – FROZEN

🔥 Cooking Tips for Argentinian Grass-Fed Bone-In Ribeye Beef

• Bring to room temperature: Remove the steak from the fridge 45–60 minutes before cooking for even results.
• Season simply: Use coarse sea salt and freshly cracked black pepper to highlight the natural grass-fed flavour.
• Start with high heat: Sear over high heat to develop a deep, caramelised crust.
• Finish gently: Move to lower heat or indirect grilling to cook evenly without burning.
• Use a thermometer: Grass-fed beef cooks faster and is leaner—precision ensures perfect doneness.
• Rest before serving: Let the steak rest for 10 minutes to retain juices.
• Slice correctly: Cut away from the bone and slice against the grain for maximum tenderness.

Recommended cooking methods:
✔ Grill / BBQ
✔ Cast-iron pan
✔ Reverse sear (oven + pan or grill)