When it comes to cooking a perfect ribeye steak, quality meat and the thickness of the slices are crucial factors. By choosing a ribeye that is between 3-4 cm thick and weighs around 400-500 grams, you ensure a juicy and flavorful steak. It is better to use a thick steak for 2 people than 2 … Read more
Delicious and flavorful ribeye steak, cut from a marbled beef fillet. The steak is prepared sous vide, so it retains its juices and strength, and the cooking is spot-on every time. Ribeye is considered by many to be the ultimate steak, as it has plenty of flavor from the fat and great tenderness. If you … Read more
Grilled/roasted tomahawk steak, it doesn’t get more manly than that. I feel like I bring out my inner caveman when I hold a Tomahawk steak in my hand. Meat on the bone is just better at retaining juice and flavor, and a tomahawk steak is no exception. The version I prepare here is cut from … Read more
Delicious oven-roasted ribeye steak (from marbled beef fillet). Super simple preparation with searing and finishing at low heat in the oven. My brother-in-law was in awe when I carved it, so everyone was happy. I served the steak with French fries and Béarnaise sauce. You can buy delicious beef from our sponsor Mr. Beef here. … Read more
Txuleton rib eye. It sounds Russian/Finnish or completely foreign, but it is a cattle breed from the Basque Country in northern Spain. In the city of San Sebastian (which boasts a plethora of Michelin-starred restaurants and a proud culinary culture), this cut of meat is one of the finest experiences you can sink your teeth … Read more
Philly cheese steak…a classic from the American comfort kitchen. The classic sandwich from Philadelphia – in this version with ribeye, onions, bell peppers, and cheese whiz – American melted cheese on steroids – and the whole shebang is served in a homemade “hoagie bun.”
Pork tomahawk is for the true meat lover! I had the opportunity to buy this dry-aged beauty directly from Guldrummet after a visit to the Food Festival. – And to say the least, it was a huge cut I brought home – it was actually the entire loin with both ribs and the whole shebang. … Read more
Pan-Seared Ribeyes in Butter and Rosemary with Potato-Celeriac Mash, Jerusalem Artichoke Chips, and Sautéed Pointed Cabbage. Served with Jerusalem Artichoke Chips and Sautéed Pointed Cabbage