40 days aged beef rib eye

40 days aged beef rib eye

I rarely buy beefsteak as the beef in France is not as fatty as I like hence not tender and juicy. In Biarritz market, saw a butcher selling 40 days aged beef rib eye, bought a piece and got advised how to cook it perfectly.

First take it out of the fridge to warm up to room temperature, 2-3 hours. On a medium hot pan, without adding oil, place steak and cook for 1 minute then turn over, repeat to cook each side twice, rest 5 minutes. 

40 days aged beef rib eye

An aged piece of steak is drier and cook/brown much faster than normal ones.

The meat is more tender than normal cut of beef in France, with a good flavor, but not as tender Kobe/Wagyu beef.