Weights: 500gr, 700gr, 1kg, 1.5kg
Veal from the Maestrazgo area.
Lactose-free, gluten-free.
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Veal ribeye is a cut of meat that is obtained from the upper part of the veal's loin, and is characterized by having a T-shaped bone and considerable thickness. It is a meat highly valued for its flavor and texture, and is popular in many cuisines around the world. The beef steak can be presented in different ways, either whole or cut into individual portions, and can be cooked in various ways, such as grilled, grilled, baked, in the pan, etc. It is important to keep in mind that, as it is a thick cut, it is necessary to cook it properly to obtain juicy and tender meat inside. Regarding its nutritional value, beef steak is a good source of high-quality protein, B complex vitamins and minerals such as iron and zinc. It is a meat rich in saturated fats, so it is recommended to consume it in moderation and within a balanced and healthy diet. It is important to choose high-quality beef ribeye, sourced from sustainably raised and properly fed calves. It is also important to keep in mind that the price of beef steak may vary depending on its quality and origin. Overall, T-bone steak is a flavorful and versatile cut of meat that can be a delicious option for a special occasion or special meal.
T-bone steak and entrecôte are two highly appreciated cuts of meat that are obtained from veal or ox. These cuts have some distinctive differences that make them unique in flavor, texture, and preparation.
The ribeye is obtained from the upper loin of the beef, specifically from the part closest to the ribs. It is a large, thick cut that often includes a T-shaped bone, which adds additional flavor. The ribeye is characterized by its generous marbling, that is, the intramuscular fat found between the fibers of the meat. This fat gives it a juicy texture and contributes to its intense flavor. When cooking the steak, you want to obtain a golden, crispy crust on the outside while remaining tender and juicy on the inside. Therefore, it is usually cooked over high heat on the grill or in a hot pan.
On the other hand, the entrecôte is cut from the lower loin, closer to the lower rib area. Unlike the ribeye, the entrecôte is a thinner and softer cut, excluding the bone. Although it has less marbling than the ribeye, the entrecôte is still a tender and tasty cut. It has a milder flavor in comparison and a delicate texture. Due to its thinner thickness, entrecôte cooks quickly and is suitable for faster cooking methods such as grilling or grilling.
In short, the ribeye is distinguished by its large size, generous thickness, rich marbling and intense flavor, while the entrecôte is thinner, softer and has a milder flavor. Both cuts are prized by meat lovers, and choosing between them will depend on your personal preferences, the occasion, and the cooking method you want to use to highlight their distinctive characteristics.
1. Temper the meat. The sudden change in temperature from being in the refrigerator to putting it on the grill affects the proper roasting of the steak, therefore it is advisable to remove it from the refrigerator and the packaging before being cooked. The time will depend on the season of the year in which we are, in summer 1 hour or 1 hour and a half would be enough, while in winter you will need a few more hours. To know when it is time to put it on the grill, we must touch the meat especially in the center of the piece to notice if it is still cold or not.
2. Cook the steak. To do this, the embers must be hot enough to last the entire time the steak is cooked. When we see that the embers no longer have flames, we spread the embers and with the heat it releases it is the ideal time to cook our veal steak. We must also pay attention to the height at which we place the fire grate, a distance of 15 cm would be ideal. During cooking we can tilt the grill a little so that the fat from the steak slides off the embers and does not fall directly onto the embers and generate combustion under the meat.
3. Add the salt and serve. There are many people who prefer to add salt before cooking the meat, but our recommendation is to add it at the end of cooking and always with coarse salt.
To make a stone steak, you will need a lava or marble stone specially designed for cooking. Here are the basic steps to prepare a stone-grilled steak:
1. Stone Preparation: Before you begin, make sure the stone is clean and dry. If this is your first time, follow the manufacturer's instructions for initial preparation, such as soaking it in water for a specific period of time.
2. Heating the stone: Place the stone in the oven preheated to a high temperature (approximately 250-300°C) for at least 30 minutes. This will allow the stone to reach the proper temperature to cook the steak.
3. Meat preparation: While the stone is heating, season the veal steak with salt to taste. You can add other seasonings or spices according to your preference. Make sure the meat is at room temperature before placing it on the hot stone.
4. Placing the meat on the stone: Once the stone is hot, carefully remove it from the oven (using oven mitts) and place it on a sturdy stand to the heat in your work area. Place the steak directly on the hot stone.
5. Cooked: Cook the steak on the hot stone for a few minutes on each side, depending on your cooking preference. Turn the meat with tongs or a spatula to ensure it cooks evenly. Please note that the stone will retain a lot of heat, so you may need to adjust the cooking time depending on the thickness of the meat and your personal preferences.
6. Rest and Carve: Once the ribeye is done to your liking, remove it from the stone and let it rest for a few minutes to allow the juices to redistribute. Then, cut it into slices before serving.
Remember to be careful when handling the hot stone and use appropriate utensils to protect your hands. Also, be sure to follow the manufacturer's instructions for the specific stone you are using, as times and temperatures may vary.
