Cooking Instructions for Frozen NZ Pure South Handpicked Angus Ribeye
1. Thawing the Ribeye
- Remove the frozen ribeye from its packaging and place it on a plate.
- Thaw it in the refrigerator for 24 hours. This slow thawing process ensures the meat retains its moisture and flavor.
- For a quicker method, you can place the ribeye in a sealed plastic bag and submerge it in cold water. Change the water every 30 minutes until fully thawed (about 1-2 hours).
2. Preparing the Ribeye
- Pat the steak dry with paper towels to remove excess moisture.
- Season generously with salt and freshly ground black pepper. You can also add garlic powder, smoked paprika, or our Black Bessie rub.
3. Cooking the Ribeye
Pan-Seared Method:
- Preheat a heavy skillet (cast iron works best) over medium-high heat until it’s hot.
- Add a tablespoon of high smoke point oil (such as canola or avocado oil) and let it heat up.
- Place the ribeye in the skillet and sear for 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- For an extra-rich flavor, add a knob of butter, a few cloves of garlic, and fresh thyme or rosemary to the pan. Baste the steak with the melted butter and herbs during the last minute of cooking.
- Use a meat thermometer to check the internal temperature:
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-well: 145-155°F (63-68°C)
- Remove the ribeye from the skillet and let it rest for 5-10 minutes to allow the juices to redistribute.
Grilled Method:
- Preheat your grill to high heat, about 450-500°F (230-260°C).
- Lightly oil the grill grates to prevent sticking.
- Grill the ribeye for 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- Use the same basting technique with butter and herbs as with the pan-seared method for added flavor.
- Let the steak rest for 5-10 minutes before slicing.
Serving Suggestions
1. Classic Steak Dinner
- Serve your ribeye with a side of creamy mashed potatoes, roasted seasonal vegetables, and a rich red wine reduction sauce.
- Add a fresh green salad with a tangy vinaigrette to balance the richness of the steak.
2. Steak and Chimichurri
- Top the ribeye with a zesty chimichurri sauce made from fresh parsley, garlic, red wine vinegar, and olive oil.
- Pair with grilled asparagus and garlic butter baby potatoes for a vibrant, flavorful meal.
3. Steak Sandwich
- Thinly slice the ribeye and serve it on a toasted ciabatta roll with caramelized onions, arugula, and a horseradish cream sauce.
- Add a side of crispy sweet potato fries for a delicious, hearty lunch or dinner.
4. Surf and Turf
- Complement the ribeye with grilled shrimp or scallops for an elegant surf and turf dish.
- Serve with a side of garlic buttered broccolini and a glass of crisp white wine.
5. Steak Salad
- Slice the ribeye and serve it over a bed of mixed greens with cherry tomatoes, avocado, blue cheese crumbles, and a balsamic glaze.
- This makes for a lighter, yet satisfying meal perfect for any time of the year.
