User Manual

Poultry and meat 103
Rib eye [Index: ]
MCRC00902376_BO_Ribeye-012_F39MCRC00918079_SE_Ribeye-023MCRC00900612_NF_Ribeye-014_RZ0MeatBeefPreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Universal pan
MARINADE:
60 ml water
25 ml dark soy sauce
1 tbsp water
75 ml bourbon whiskey
2 tbsp Worcester sauce
2 tsp lemon juice
1 tbsp brown sugar
MEAT:
2 rib eye steaks, 500 g each
2 tbsp clarified butter
FOR SEASONING:
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
Per serving
523 kcal, 6 g carbs, 26 g fat, 56 g protein, 0,5 BU
PREPARATION
1. Mix all the ingredients for the marinade together the day before.
2. Rinse the steaks briefly under cold water and pat dry with kitchen towel. Leave in the marinade for
at least 24 hours. Turn several times.
3. Remove the meat the next day and place the marinade to one side.
4. Heat the clarified butter in a frying pan and sear the meat in the hot fat for approx. 3 minutes on
each side.
5. Place the meat into the universal pan and roast as indicated.
6. For the sauce, take the remaining marinade and let it simmer in a small saucepan until it becomes
syrup-like. When the meat is done, add the meat juices to the sauce, season to taste once again and
serve with the meat.
Setting procedure:
Top/bottom heating
140 °C
Roasting time: 30-35 minutes
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