Rib Eye Steak
from the Austrian calf (heifer)
On stock and ready for shipping
Pure steak pleasure awaits you here! The finely marbled Rib-Eye steak with its characteristic fat eye is considered the steak of connoisseurs and gourmets worldwide. And rightly so! Deliciously crispy on the outside, juicy, tender and irresistibly good on the inside! Sautéed briefly, the rib eye from Fitmeat becomes a real pleasure highlight!
What is a Rib-Eye steak?
A wonderful crust 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 also called entrecote, the Rib-Eye Steak enjoys the title of "steak of the connoisseurs and gourmets", among others. Why? Because it combines exactly what makes a real steak.
It's no wonder that no menu in a steakhouse should be without it. The Mercedes of all meats, so to speak
Is it all just for show?
Let's be honest, what is so special about Rib-Eye Steak?
The Rib-Eye Steak or entrecote comes, as the name suggests, from the high rib of the calf, or more precisely from the back. The steak is cut from the prime rib, which is part of the front of the back. This is where the fat-covered rib eye is obtained, with its particularly intense flavour.
The closed fat eye and the beautiful marbling are absolutely characteristic for Rib-Eye Steaks from Fitmeat. Compared to a Rump Steak, it is more infused with fat, which makes it significantly juicier and more intense.
The rib eye is surrounded on one side by the rib arches and on the other side by the fat high rib cover. This makes it suitable for long maturing times.
At Fitmeat, the Rib-Eye Steaks are matured on the bone for at least 2-3 weeks. For ideal maturation, the cut is cut up and the Rib-Eye Steaks are portioned. Prepared correctly, whether on the grill or in the pan, you get the ultimate steak pleasure!
How to make the perfect Rib-Eye Steak
Whether on the grill or in the pan, the steak becomes a real highlight in any case. The fine marbling and fat inclusions not only provide extra flavour, they also prevent the meat from drying out quickly.
A short, hot sear is all it takes to get 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).
Recommendation for cooking
In the pan
Medium rare at approx. 53 °C core temperature
Quantity per person
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.
Sebastian Mayrhofer, 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).
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement 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. Therefore, we 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 let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Rib Eye Steak”
|Breed||Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...|
|Cut||The rib eye is cut from the back of beef.|
|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||10-14 days|
|Shelf life at -18°C||180 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.|
Good to know
- 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
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- 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?