AAA Alberta Ribeye Steak
Premium cut of Alberta beef, known for its marbling and flavor.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Steak consumption has a long history, evolving from early methods of cooking meat over open fires. In Canada, the development of cattle ranching in Alberta contributed significantly to the prominence of high-quality beef, leading to the popularity of cuts like the ribeye. AAA grading reflects a commitment to quality established by the Canadian Beef Grading Agency.
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The AAA Alberta Ribeye Steak represents a symbol of quality Canadian beef and is often associated with celebratory occasions, fine dining, and a appreciation for high-quality ingredients.
Celebration and Special Occasions
Ribeye steaks are often chosen for special occasions, like birthdays, anniversaries, or holidays. Sharing a perfectly cooked ribeye is seen as a way to celebrate and indulge in a luxurious experience.
Alberta Pride
The AAA designation emphasizes the high standards of Alberta beef production, contributing to provincial pride and recognition for quality livestock farming practices.
Steakhouse Culture
Ribeye steaks are a staple of steakhouse menus, representing a premium offering that reflects the expertise and quality of the establishment.
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The AAA Alberta Ribeye Steak boasts a rich, beefy flavor profile enhanced by its generous marbling. This marbling melts during cooking, basting the steak from within and creating a tender, juicy texture.
The primary flavor is robust beef, influenced by the cattle's diet and breed. Marbling, the intramuscular fat, contributes a buttery, savory richness. The cooking method affects the final flavor, with searing creating a Maillard reaction that adds nutty and caramelized notes. Seasoning typically includes salt and pepper, allowing the natural beef flavor to shine. Subtle grassy notes may also be present, reflecting the Alberta pasturelands.
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Proper Seasoning
Season generously with salt and pepper at least 30 minutes before cooking, or preferably the night before. This allows the salt to penetrate the meat and enhance its flavor.
Achieving the Right Internal Temperature
Use a meat thermometer to monitor the internal temperature for desired doneness. Rare is around 125-130°F, medium-rare is 130-140°F, medium is 140-150°F, and medium-well is 150-160°F. Remember the temperature will rise a few degrees while resting.
Resting the Steak
Allow the steak to rest for at least 10 minutes after cooking, loosely tented with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
High Heat Sear
Sear the steak on high heat to develop a flavorful crust. Use a cast iron pan or grill for best results.
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