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Preparation of the MAREDO Rib-eye steak

The rib-eye comes from the part between the ribs of the animal. A distinguishing mark of this steak is the typical strand of muscle, which is called “eye” and which the steak is named after. This steak is different from others as it has a strong marbling which gives it a subtle nutty taste and enormous juiciness.

1 1. Cutting rib-eye steak to order-

Cutting rib-eye steak to order

Cutting rib-eye steak to order

Before grilling the rib-eye steak is cut freshly from the entrecôte. The fatness of the steaks can be provided entirely according to request.

2 2. Oiling one side of the rib-eye steak-

Oiling one side of the rib-eye steak

Oiling one side of the rib-eye steak

The rib-eye steak is now brushed with oil on just one side. At MAREDO we use rape seed oil with part sunflower for this. As the smoke point is particularly high here, this oil is very good for grilling.

3 3. Placing the rib-eye steak on the grill-

Placing the rib-eye steak on the grill

Placing the rib-eye steak on the grill

The rib-eye steak is now put on the hot grill with the oiled side downwards. The length of grilling is up to your specification. While a steak being cooked to degree of grilling English will be on the grill for only a short time, the Well done steak will require a little longer.

4 4. Seasoning rib-eye with salt-

Seasoning rib-eye with salt

Seasoning rib-eye with salt

At MAREDO we season the rump steak being grilled only with salt. Here it is important that only the side of meat facing upwards is sprinkled with salt. We avoid pepper altogether because it makes a bitter substance emanate from it during grilling.

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