Sirloin & Rib Eye Steak
Very known as the best part of beef and its beautifully marbled Sirloin is fabulously delicious with its rich flavor, so simple grilling is the best way to enjoy this meat. Rib Eye is the most tender cut with less fat and it is use for mostly Sukiyaki meat in Japan. This two US meat will be a great gift for meat lovers!!
Origin: United States
Sirloin: 1 pc = 8 oz / 226g
Rib Eye: 1 pc = 7 oz / 198g
MCD2: 2 kinds 2 each
MCD3: 2 kinds 3 each
【How to cook delicious steak】
Slowly thaw in the refrigerator for about 12 hours.
Wait until it gets to room temperature
About 30 minutes prior to cooking, take the steak out from the refrigerator and wait until it gets to the room temperature. If you start cooking while the center of meat is still cold, the meat doesn't get cooked through or burned outside.
Slice the fibrous part
Sometimes, Sirloin or Rib Eye has fibrous part between red meat and fat. If there is a hard fibrous, then slice it vertically to the fibrous runs.
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!
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!