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PROMOCION LOCURA EN SPARKLING REVISA TU EMAIL DE LAFAPA!

RIB EYE AB BONELESS - ANGUS TOP 1/3 21 DAY DRY AGED -

$32.00 - $42.00
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Weight:
290.00 Grams

Hand-picked at Allen Brothers, the number one Chicago Steak House supplier since 1893. They are imported by La Factoria directly, no middlemen - fresh by air, then dry-aged 21 days, trimmed vacuum bagged and flash frozen by us in our certified plant on Calle Uruguay.

Empacado al vacío /Vacuum Packed 

Producto Congelado

 

CHILL OUT

Please remove thawed meat from the refrigerator and let rest at room temperature for at least 30 minutes before cooking.

READY, SET, SEAR!

Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with lid closed. Then transfer steak to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling.

GRILLING TIMES

Times are organized by thickness and temperature for easy grilling. Grill times are suggested guidelines only, actual times may vary depending upon your grill type and temperature.

GIVE IT A REST

Always let steaks rest 5 minutes before slicing.

FILETS MIGNON & CENTER-CUT RIBEYES

Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F
1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE
1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE
2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS

Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F
1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE
1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE
1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE
1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE
2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE