Pat the steak dry, season it, and wrap the rib bone in damp paper towels and foil.
Oven (176°C): Sear the steak for 3 minutes on each side over medium-high heat in a hot skillet. Transfer the steak to a lined baking sheet and roast for 9-10 minutes in a preheated oven. Monitor the steak's internal temperature: 51°C for rare, 57°C for medium-rare, or 62°C for medium. The meat will continue to cook while it rests, so take that into account when pulling your steak out of the oven. Cover with foil and allow to rest for 10 minutes before serving.
|Average Nutritional Values (serving size 100g)
||Per 100 g
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.