Angus Rib-eye, especially at the Prime grade boasts the rich flavor and tenderness Angus cattle are known for, along with generous marbling (MB3/4) ensuring a juicy, melt-in-your-mouth experience. The "lip-off" preparation removes the outer muscle, allowing for a uniformly shaped steak and the potential to utilize the flavorful lip in other delicious dishes - ideal for pan searing, roasting, or sous vide.
Also known as: Angus Ribeye Roast, Prime Rib Roast, Angus Ribeye Center Cut
Key Facts
Pure Black Angus Ribeye Lip-off is a boneless cut that comes from the prized rib-eye section, specifically the center of the ribeye. This cut removes a slightly tougher secondary muscle from the center-cut ribeye, resulting in a uniform texture, exceptional tenderness, and a beautiful presentation.
Important Notes:
- Beautiful Marbling: This cut has excellent marbling for flavorful, juicy results.
- Medium-Rare is Ideal: This doneness lets you enjoy the full tenderness and flavor of your prime ribeye.
Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye on all sides, including the fat cap, until well-browned, about 2-3 minutes per side.
4. Transfer pan to preheated oven and roast until desired doneness.
Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the ribeye on all sides, 1-2 minutes per side for a deeply browned crust.
Grilling:
1. Preheat grill to medium-high heat.
2. Sear the ribeye over direct heat on all sides, including the fat cap, for a few minutes to get a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.
Tips:
- Thermometer is Your Friend: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut across the grain for the most tender bites.
Doneness Guide
Rare (52-55°C / 125-130°F): Soft texture, very red center. Delivers strong beefy flavor with good tenderness.
Medium-Rare (57-60°C / 135-140°F): Highly recommended for ribeye lip-off. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.
Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, with good marbling helping retain some tenderness.
Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, but the marbling in MB3/4 helps manage dryness compared to leaner cuts.
Well-Done (Above 71°C / 160°F): Generally not recommended, especially for a prime ribeye, as it can become tough
Store & Serve
All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.
Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!
How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.
