US Angus Beef Rib Eye Steak Thick Cut

My son says YUMMY!

• Each piece is about 1.5 in. thick and 800g
  

US Angus Beef

• USDA Approved, and is graded for quality and consistency.
• Tender
  
• Juicy
• Full-flavored
• With generous marbling throughout
• Marbling – the little white flecks in beef – is key to flavor. The higher the amount of marbling, the higher the quality of beef. The Certified Angus Beef ® brand is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.

Beef: a wholesome, nutritious option

Easy way to cook the Perfect Steak (in 10 mins.)

Ingredients:

• Rib Eye Steaks
• Salt
• Black Pepper
• Side dish ... potatoes, French fries, mixed veggies

• Defrost the steak completely, leave it to room temperature about one hour before cooking if possible
• Dry the Steak with paper
• Heat up the pan to super hot
• Add some oil or butter as you like *Best with no oil
• Add the steak to the super hot pan, then cook for 5-6 mins., for medium-rare, or to your liking
• Turn it in every minute to get a really even cook
• rub the steak with some butter or garlic to make it taste divine
• Once cooked to your liking, rest the steak on a plate to collect all lovely juices for 5 mins.
• Add side dishes such as potatoes, mixed vegetables, etc., mustard or any sauce as you like

Defrosting by refrigerator

• We need to plan ahead that what food will be cooked in the next day because of a long defrosting time, usually overnight.
• Food should be wrapped to prevent contamination.
• We should place ready-to-eat (RTE) food and non-ready-to-eat food at upper and lower compartments of refrigerator respectively.
• The defrosted food should be placed in refrigerator at all time until it is used or consumed.
• Food should be used or consumed within 2 days.

美國安格斯牛肉眼扒厚切

• 每件約 1.5 吋厚，約 700 克

• 油花分佈最多
  
• 質感也最為柔嫩
• 美國牛肉中最高的級別
• 酒店或高級餐廳的精選食材

香煎肉眼扒

只需10 分鐘，簡易煮法，酒店西餐級享用

材料：

• 肉眼扒
• 鹽 … 適量
• 黑胡椒 … 適量
• 配菜 … 如薯仔、薯條、雜菜等

簡易煮法：

• 肉眼扒徹底解凍，吸乾水份
• 易潔鑊下油或牛油燒熱，下肉眼扖，大火煎封兩面，約1分鐘反1次，共煎約  5 - 6 分鐘，約7成熟，視乎自己喜愛熟度
• **不下油煮法：預熱易潔鑊，下肉眼扒，大火煎封兩面，約1分鐘反1次，及在肉眼扒上塗上適量牛油，共煎約 5 - 6分鐘，約7成熟，視乎自己喜愛熟度
• 灑上適量鹽和黑胡椒
• 取出肉眼扒在碟上，放 5 分鐘靜止，肉眼扒吸收肉汁
• 配上喜愛配菜，及燒汁、芥末等，美味可口

放 進 雪 櫃 解 凍

• 解 凍 需 時 ( 通 常 要 一 晚 時 間 ) ， 我 們 須 預 早 計 劃 明 天 所 烹 煮 的 食 物 。
• 食 物 須 用 保 鮮 紙 包 好 ， 免 受 污 染 。
• 即 食 食 物 應 放 在 雪 櫃 上 層 ， 非 即 食 食 物 放 在 下 層 。
• 除 了 洗 切 處 理 或 食 用 外 ， 已 解 凍 的 食 物 應 常 放 在 雪 櫃 內 。
• 食 物 應 在 兩 天 內 處 理 或 食 用 。