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Rib Eye Steak Produktfotografie
Rib Eye Steak auf rotem Tuch mit Knoblauchzehen und Meersalz
Rib Eye Steak wird mit Meersalz verfeinert
Rib Eye Steak wird angeschnitten
Streifen vom Rib Eye Steak mit rosa Kern
Rib Eye Steak wird in Gusseisenpfanne gegrillt
Gegrilltes Rib Eye Steak auf Holzplatte von Fitmeat

Rib Eye Steak

from the Austrian calf (heifer)

€24.90

ca. 0.5 kg (49.8 € / kg)

Ready for shipping. Delivery time: 1 working day

Pure steak delicacy is waiting for you! The finely marbled rib-eye steak with its characteristic fatty eye is considered the steak of connoisseurs and gourmets worldwide. And quite rightly so! Deliciously crispy on the outside, juicy, tender and irresistibly good on the inside! Briefly seared, the rib eye from Fitmeat is a real treat!

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1 Steak
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Order by Tuesday, 23.07.2024 20:00 o'clock and you will likely receive your delivery on Thursday, 25.07.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101003

Meat knowledge

What is a rib eye steak?

Beautifully crusted on the outside and tender on the inside, with a light bite. That's right, we're talking about one of the most popular cuts of beef: the rib-eye steak. Sometimes referred to as entrecote, the rib-eye steak is known as 'the steak of connoisseurs and gourmets'. And why is that? Because it combines everything that makes a real steak.

It's no wonder it's on every steakhouse menu. The Mercedes of meats.

Is it all just for show?
Let's face it, what's so special about rib-eye steak?

Rib-eye steak or entrecote, as the name suggests, comes from the top rib of the calf, or more precisely, from the back. The steak is cut from the rib, which is part of the front of the back. This is where you get the fat-covered rib eye, with its particularly intense flavour.

The closed fat eye and beautiful marbling are absolutely characteristic of Fitmeat rib eye steaks. Compared to a rump steak, it has more fat, which makes it juicier and more intense.

The rib eye is surrounded on one side by the rib arches and on the other by the fat high rib cap. This makes it suitable for long maturation times.

At Fitmeat, rib eye steaks are matured on the bone for at least 2-3 weeks. For optimum maturation, the cut is sliced and the Rib-Eye Steaks are portioned. Prepared correctly, whether on the grill or in the pan, you get the ultimate steak experience!

How to cook the perfect Rib-Eye Steak

Whether cooked on the grill or in the pan, your steak will be a real treat. The fine marbling and fat inclusions not only add extra flavour but also prevent the meat from drying out quickly.

A quick, hot sear is all you need to achieve the perfect combination of delicious crust and soft, juicy centre. The meat is then left in the oven to mature to the desired core temperature (we recommend 54°C).

Medium rare at approx. 53 °C core temperature

For normal eaters, a steak of about 300g per person is sufficient. Strong eaters treat themselves to a 500g rib eye steak or share it with a friend.

Florian Haslinger, owner of Fitmeat and certified meat sommelier

  • Remove the rib eye steak from the vacuum pack and allow it to come to room temperature.
  • Sear the dry-dabbed steak in a pan (cast iron is ideal) or on the grill for 2-3 minutes on each side.
  • Then cook in the oven or in the indirect grill zone at 120 °C until a core temperature of 54 °C is reached (a core temperature gauge or roast thermometer is helpful here).
  • Leave the cooked steak to rest on a board for a few minutes before slicing across the grain.
  • Seasoning: Either enjoy on its own or dress with a little coarse sea salt and freshly ground pepper. 

    Our recommendation: Steak- or Lemon pepper from Ankerkraut (both available in our online shop).

Cows image

Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.

However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.

At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.

Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.

Item number FM101003
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Cut The rib eye is cut from the back of beef.
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 2-3 weeks on the bone
Shelf life at 0-4°C 8-10 days
Shelf life at -18°C 120 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.

Facts

  • Fresh meat, no frozen goods
  • Meat from small farmers in Austria
  • Aged and finished by our traditional butcher
  • Billing by the gram
  • Recyclable packaging
  • Ready to ship in under 24h

Accepted payment methods

Secure shopping at Fitmeat

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?

durchblättern

ca. 1.4 kg (48.5 € / kg)

€67.90

ca. 0.85 kg (38.71 € / kg)

€32.90
Vergriffen

ca. 0.85 kg (85.76 € / kg)

€72.90
%
IN AKTION

ca. 1 kg (12.9 € / kg)

€12.90 €15.90

Rib Eye Steak

€24.90

ca. 0.5 kg (49.8 € / kg)
-
1 Steak
+