Description
At 2 to 2.5 kg, this Friboi ribeye sits right between the smallest and largest formats in the catalog, which is why it tends to be the one chosen by people who grill regularly and already know how much meat they need per guest. It is the same rib cut, with its signature marbling, in a quantity built for a mid-sized group without much left over or running short halfway through the cookout.
Features
- Piece weighing 2 to 2.5 kg
- Fat marbling spread through the whole piece
- Friboi brand, frozen at packing
- Feeds a mid-sized group, roughly four to six people depending on portion size
- Can be cooked whole or cut into steaks
- Stays juicy across different levels of doneness
For a cookout, the usual approach is to cut it into two to three centimeter steaks and cook them straight over coals or on a griddle, browning each side well before lowering the heat to finish cooking through. If a single piece is preferred, it also does well in the oven, seared first in a pan and then finished at medium heat to the doneness wanted. For an even cookout, it helps to work with two heat zones: one direct over the coals for browning and a gentler one to finish cooking through without scorching the outside before the desired internal doneness is reached. Once it is done, slice it against the grain, which keeps each bite tender even in pieces cooked to a higher doneness.
It ships frozen as a single 2 to 2.5 kg piece, easy to keep until the day of the cookout or to split up right after thawing. It is a middle-of-the-road size that avoids both running short and buying more meat than will get used on a single occasion, handy once the usual headcount is already known.
