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Rib Eye & Filet Mignon Steaks （U.S.A.）
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Rib Eye & Filet Mignon
If you are looking for tender meat, then this combination would be the perfect choise. Rib Eye is known as tender, flavorful, and also it has just enough fat to taste the juiciness. On the other hand, Filet Mignon has less fat and this is known as most pricy meat for its best quality. As it is also called "Tender Loin", Filet Mignon is the most tender cut. Both are great meat and Japanese people loves such tender meat more than Sirloin. Please compare both of the most tender meat and see which one you would like!
【How to cook delicious steak】
1. Thaw
Slowly thaw in the refrigerator for about 12 hours.
2. Wait until it gets to room tempurature
About 30 minutes prior to cooking, take the steak out from the refrigerator and wait until it gets to the room tempurature. If you start cooking while the center of meat is still cold, the meat doesn't get cooked through or burned outside.
3. Slice the fibrous part
Sometimes, Sirloin has fibrous part between red meat and fat. If there is a hard fibrous, then slice it vertically to the fibrous runs.
4. Seasoning
Before you grill the steak, sprinkle salt and pepper to season. It is very simple and light seasoning, but it is also the best way to fully enjoy and taste the flavor of meat!
5. Grilling
Heat a pan long enough and grill at high heat with a tea spoon of butter until the surface turns to golden. Then, lower the heat and grill until the juice comes out a little bit both sides. To know how much it cooks through is whether it is as tender as your ear lobe, and it is medium rare. If you like to add flavor with wine or brandy, sprinkle it on top after you flip the steak. When you filp the meat so many times, the juice and delicious flavor will come out, so not recommend it.
Serve while it is still hot!
【Country of Manufacture】 United States
【Delivery Condition】 Frozen
【Weight】
Rib Eye 1 pc. = 7 oz.
Filet Mignon 1 pc. = 6 oz.
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