RibEye Steak DryAged

RibEye Steak DryAged


Regular price€25,77
€85,90/kg
Tax included. Shipping calculated at checkout.
  • In stock, ready to ship
  • Inventory on the way
variant
  • Fast shipping with DHL Express
  • Apple Pay
  • Google Pay
  • Maestro
  • Mastercard
  • PayPal
  • Shop Pay
  • Union Pay
  • Visa
  • 300g or 450g steak, vacuum packed
  • Perfectly matured quality with guarantee
  • Freyberger's Plus Guarantee
  • With the classic fat eye!

Our RibEye steak will last for at least 5 days after it arrives at your location or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Good to know

The entrecôte is also called a ribeye steak (from the French entre = between, côte = rib), in Austria/Southern Germany it is called a high rib or in English a ribeye steak. Like the tomahawk steak, it comes from the front of the cow's back. The characteristic feature of the ribeye steak is the clearly visible fat eye. The marbled ribeye steak is more fatty than the rump steak and is therefore particularly juicy and tasty. This makes ribeye steaks ideal for quick frying. The ribeye is also a popular cut for the whole "roast beef", as we know it from Austria.

How to make a RibEye like in a steakhouse

Once you have decided to buy a nice piece of rib eye, you can start preparing it. With this cut in particular, the flavor is best brought out by briefly searing or grilling, as the high temperatures of the grill or pan create wonderful roasted aromas and the meat still remains juicy. Like all other steaks, you should let the rib eye steak come to room temperature. To do this, take the steak out of the fridge about 3 hours before preparation. Then put the steaks in a hot pan or on the grill rack to sear them on each side (depending on the temperature) for two to three minutes. Depending on the thickness, the steaks are then placed in the oven preheated to 130°C or on an indirectly preheated grill for ten minutes. When grilling or cooking indirectly, you can use a core temperature gauge on your rib eye steak. As soon as a core temperature of 54°C is reached and the meat is "medium rare", you should remove it and let it rest for a few minutes. Then season with salt and fresh pepper. Now all you have to do is enjoy!

Tips for RibEye Steak

If you want to prepare a ribeye steak in a pan, we recommend a cast iron pan, which can withstand high temperatures and also gives the meat a special flavor. The right fat is just as important. The best fats are neutral-tasting vegetable fats with a high smoke point. Olive oil is therefore definitely not suitable for frying. You can find out more about our dry aging process here .

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
H
Hannelore Franz

Ein wunderbares Fleisch, hat super geschmeckt, kann man nur weiterempfehlen.


Recently viewed