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Entrecote/Rib Eye steak Argentina

Entrecote/Rib Eye steak Argentina

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This is one of our client's favorite meat cuts; Argentinian rib eye from one of the world's best Argentinian farmers, aged to perfection and never been frozen down. This is some of the best meat, you can get in Latvia. 

How To Cook Ri Eye Steak

You can grill a sirloin steak, but we recommend frying. Choose a heavy pan if possible as these are better for holding heat.

Take your steaks out of the fridge in advance so they can reach room temperature.
Pat dry and season with salt and pepper.
Heat a heavy-based frying pan on high (but you don’t want it smoking).
Drizzle some oil into the pan and leave for a moment.
Place the steak into the pan, you can also add a knob of butter and some herbs if you like.
For a rare rib eye steak, sear on each side for approximately a minute and a half. For medium rare, 2 minutes on each side.
Take the steaks out of the pan and leave to rest for around five minutes.
Serve and enjoy!

250-280g, price per 1kg 46.00 EUR 

280-320g, price per 1kg 42.19 EUR

1kg, price per 1kg 42.00 EUR

2kg, pricr per 1kg 42.00 EUR