Ribeye steak DryAge Latvia *upon request

Ribeye steak DryAge Latvia *upon request

300g
€39,00
Sale price  €39,00 Regular price 
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Ribeye steak DryAge Latvia *upon request
— BEEF & STEAKS

Ribeye steak DryAge Latvia *upon request

€39,00
Sale price  €39,00 Regular price 
Unit price €130,00/kg
🔥
8 portions left at this weight — replenished Thursday
Select Weight SELECT WEIGHT — 300G
300g €39,00
350g €45,50
Size
You'll receive your
You'll receive your
order within 1-2 days.
Chilled, not frozen.
Chilled, not frozen.
Delivered in good hands
Free delivery orders
Free delivery orders
over €100
Collect your order in-store
Collect your order in-store
within 1 day.
Need your order today?
Need your order today?
Call +371 26450336

*The item is not available in stock. Order fulfillment takes 3–7 days

Our dry-aged ribeye steak is crafted from premium Latvian-raised beef, sourced from cattle nurtured in natural pastures. Carefully aged for several weeks under controlled conditions, the meat develops a deeper flavor, enhanced tenderness, and a rich, buttery texture. The marbling of the ribeye ensures a juicy, full-bodied taste, while the dry-aging process adds subtle nutty and earthy notes. Perfectly suited for grilling or pan-searing, this steak delivers an authentic, high-quality dining experience that reflects the purity and character of Latvian countryside farming.

    *The item is not available in stock. Order fulfillment takes 3–7 days

    Our dry-aged ribeye steak is crafted from premium Latvian-raised beef, sourced from cattle nurtured in natural pastures. Carefully aged for several weeks under controlled conditions, the meat develops a deeper flavor, enhanced tenderness, and a rich, buttery texture. The marbling of the ribeye ensures a juicy, full-bodied taste, while the dry-aging process adds subtle nutty and earthy notes. Perfectly suited for grilling or pan-searing, this steak delivers an authentic, high-quality dining experience that reflects the purity and character of Latvian countryside farming.

      The product is vacuum packed to preserve freshness.

      Orders are usually prepared within 1 day, and delivery typically takes 2–3 days.

      If you would like to receive your order sooner, please let the store know by leaving a note in the order comments or calling us at +371 26450336.

      Your order will be delivered directly to your door. The courier will contact you in advance to arrange a convenient delivery time.

      Please store the products in the refrigerator after receiving them.

      If you choose in-store pickup, your order will be ready within 1 day. Once it is prepared, you will receive an SMS or a call from the store.

      Hereford beef cattle on pasture farm for premium steak production
      Provenance

      Ribeye Steak Dry Age Latvia

      Country
      Latvia
      PREPARATION TIME
      1 business day
      Finish
      Dry-aged
      PACKAGING
      Vacuum-packed
      How to Cook It

      Master Your Ribeye

      49°C temp

      Rare

      Internal temp: 49°C · Core: deep red
      A cool red center with a seared exterior. Perfect for those who love the pure, tender flavor of premium beef.
      1
      Sear High
      Heat pan to high. Sear 1–2 minutes per side — both sides — until a deep brown crust forms.
      2
      Rest
      Remove from heat and let rest for 5 minutes before slicing. Timing may vary depending on steak thickness and size.
      3
      Serve
      Slice against the grain and serve immediately.
      52°C temp

      Medium Rare

      Internal temp: 52°C · Core: warm pink-red
      The gold standard. A warm red center with perfect tenderness and rich flavor. Recommended by chefs worldwide.
      1
      Sear & Reduce
      Sear 2 minutes per side — both sides — on high heat, then reduce to medium.
      2
      Cook Through
      Continue cooking for 3–4 minutes, flipping once. Timing may vary depending on steak thickness and size.
      3
      Rest & Serve
      Rest for 5–7 minutes, then slice and enjoy.
      58°C temp

      Medium

      Internal temp: 58°C · Core: warm pink
      A warm pink center with firmer texture. Balanced between tenderness and a more cooked feel.
      1
      Sear Well
      Sear 2–3 minutes per side — both sides — on high heat until a golden crust forms.
      2
      Medium Heat
      Reduce to medium and cook for 5–6 minutes, turning once. Timing may vary depending on steak thickness and size.
      3
      Rest & Slice
      Let rest for 7 minutes before slicing against the grain.
      68°C temp

      Well Done

      Internal temp: 68°C · Core: fully cooked
      Fully cooked throughout with no pink. Firm texture with a thoroughly seared exterior.
      1
      Sear & Lower
      Sear 2 minutes per side — both sides — on high heat, then lower to medium-low.
      2
      Cook Slowly
      Cook for 8–10 minutes, turning occasionally for even doneness. Timing may vary depending on steak thickness and size.
      3
      Rest & Enjoy
      Rest for 8 minutes, slice, and serve with your favorite sides.
      Complete the Meal

      Pairs Perfectly With