Most meat I buy in bulk at Makro or Hanos.
A whole ribeye for instance.
I go home and cut steaks myself and freeze em.
The meat is always good, but sometimes you cut into a whole ribeye and you just know...
Jackpot!
What I look for in a good steak is the fat marbling.
The better it's spread out throughout the steak, the better the steak will be.
Most meat at Makro has decent marbling but this was fantastic!
This is a steak I cut from a whole Ribeye from Argentina bought at Makro.
This is not the steak I made but it's from the same cut as the one I cooked, this one is frozen.
I took the steak out the freezer and let it defrost.
I then salted the steak with rock salt.
I pan fried the steak with a little oil, I wanted to create a nice crust.
Only took about 4 minutes.
Then I rested the steak for 3-5 minutes while I made a salad.
When I cut into it I was so happy!
Having a great product to work with is one thing trying to cook it well is another.
This was near perfection for me.
The marbled fat between the meat melts while cooking making the steak really tender and juicy.
The steak was delicious!
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