The name says it all. The same muscle as Ribeye but further in the Chuck (neck). It owns the same qualities as Ribeye, with the perfect balance of flavour and tenderness, but without the rib bone.
To enjoy the Chuck Ribeye keep it simple: season with salt and pepper, place in a hot skillet with some butter and oil, cook to medium rare and enjoy. Simple!
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Matangi Chuck Rib Eye comes from the same muscle as the Rib Eye, just higher in the Chuck. It needs to be tied as a roast or cut into nice, thick (2.5-5cm) steaks . Ideally season your Chuck Rib Eye the day before cooking with sea salt flakes, or take out of the fridge one hour before cooking and salt it.
To achieve both even cooking and a great sear you need to use dual cooking techniques. As the searing might disturb the butcher twine holding the Chuck Rib Eye together we advise you start with the ‘slow’ part of the cooking (either on the indirect heat side of your BBQ or in the oven). This is called reverse searing. Cook until the internal temperature reaches 40-43°C, remove from the heat, cover with foil and rest for 10 minutes.
Baste with olive oil or clarified butter and then place on a hot grill or cast-iron skillet to achieve a nice sear on all sides.
Do not forget to remove the twine! It is ready to serve.
Season to taste and indulge!