ribeye steak wetaged 19 Rind Ribeye Steak nah - natürlich von Freyberger
ribeye steak wetaged 19 Rind Ribeye Steak nah - natürlich von Freyberger
ribeye steak wetaged 19 Rind Ribeye Steak - natürlich von Freyberger
Origin

Shelf life & storage

Our RibEye Steak is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    RibEye Steak Wet-Aged

    €19,90
    €66,33 /kg

    Tax included. Shipping calculated at checkout

    7 reviews
    7 reviews
    • 300g or 400g steak, vacuum packed
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • With the classic fat eye!
    variant:300g steak
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    RibEye Steak Wet-Aged

    300g steak

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our RibEye Steak is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk

      A good rib eye doesn't need a show. The marbling does the work, you just need to treat it right.

      Dirk
      Dirk

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      Video Thumbnail

      So gelingt dir das Rib Eye Steak perfekt

      The Rib Eye, also known as Entrecôte or Scotch Fillet, comes from the forequarter of beef. Its hallmark is the "fat eye" in the center and the fine marbling, which ensures a rich aroma and tender, juicy meat when fried. Our RibEye is wet-aged – meaning it's matured under controlled conditions for maximum tenderness and depth of flavor. Take the steak out of the refrigerator about three hours before preparation so it reaches room temperature.

      For the perfect Rib-Eye experience, sear the meat aggressively on both sides (preferably in a cast-iron pan with heat-stable vegetable fat – olive oil is not suitable for aggressive searing) and then continue to cook it indirectly over low heat. This way, you can safely control the core temperature: around 52 degrees for rare, 54 degrees for medium rare (our recommendation for the perfect bite), about 56 degrees for medium. A meat thermometer takes the guesswork out of it. Salt only after searing, pepper at the end. For more variety, combine the Rib Eye with other steak cutsfor a visibly better result on the grill.

      Handwerk, das man schmeckt

      For us, good meat starts long before the grill. We exclusively use heifer and ox meat – never young bulls. As Metzgerei Freyberger, we rely on carefully selected origins, fair procurement, and the knowledge that has grown over generations in our craft. Our cattle are slaughtered at the Fürth-Burgfarrnbach butcher's slaughterhouse and come from farmers in the Nuremberg region – in some cases, we are in personal contact with our fattening farmers to constantly improve meat quality and animal husbandry. Every piece of beef passes through the hands of experienced butchers who know exactly what matters in terms of maturation, cut, and meat quality. You can taste this experience in every bite – from the classic entrecôte to the impressive Tomahawk steak.

      We're about more than just good food. It's about moments when friends come together, the grill glows, and a juicy steak brings everyone to the table. It is precisely for these moments that we work day in and day out with passion and reliability. Discover special cuts in our Special Cutsand find your next highlight.

      If you want to prepare a ribeye steak in a pan, a cast-iron pan is recommended as it can withstand high temperatures and also imparts a special flavor to the meat. The right fat is at least as important. Flavorless vegetable fats with a high smoke point are best suited. Olive oil is therefore definitely not suitable for searing.

      Häufige Fragen zu Rib Eye Steak

      Allow about two to three minutes of searing per side, then cook the steak indirectly, for example, about ten minutes at 130 °C in the oven or on a preheated grill over indirect heat. The exact cooking time depends on the thickness and desired doneness, so a meat thermometer is the safest method.

      For rare, aim for about 52 degrees, for medium rare we recommend 54 degrees, medium is around 56 degrees, and well done is from 60 degrees. The core temperature is more reliable for rib eye than any time specification because every piece of beef is of a different thickness.

      Rib eye and entrecôte refer to the same cut from the beef prime rib; only the names differ regionally. Entrecôte is the French term, while rib eye refers to the characteristic "eye" of fat in the meat.

      Only salt the steak after searing so that the crust becomes nice and strong, and pepper at the end. The fine marbling already provides plenty of flavour, so few spices are needed for the full beef taste.

      Yes, sear the rib-eye in a cast-iron skillet with heat-stable vegetable fat and then finish cooking it in the oven at a moderate temperature. Do not use olive oil for searing due to its low smoke point. This way, you'll achieve a juicy center, similar to indirect grilling.

      It is best to store raw steak at 0 to 4 degrees Celsius and use it within at least 5 days of receipt (still safe at a maximum of 6 degrees Celsius). For frying, take the meat out about three hours beforehand so that it reaches room temperature.

      Baked potatoes, grilled vegetables, or a fresh salad classically harmonize with the rich aroma of beef. Herb butter or a subtle pepper sauce complete the tender meat without overpowering its inherent flavor.

      For varied barbecue evenings, combine the rib eye with other cuts like Tomahawk steak or rump steak. This way, your guests will experience different textures and flavors of beef on their plates.