Marinated Pasture-fed Ribeye Beurre cafe de Paris

In-house marinated pasture-fed prime ribeye from New Zealand. Marinated in a classic French Bistro herbaceous compound butter of parsley, capers, and anchovies. Cooking instruction Defrost overnight in the fridge. If you’re in a rush place in a bowl of water and change the water every 20 minutes. Bring to room temperature before cooking. Cook the steak on high heat until the desired doneness. About 2 minutes per side for medium doneness. Ingredients: Canterbury Prime Steer Ribeye, grass-fed ghee, garlic, parsley, capers, shallot, cayenne, thymes, anchovy, dijon, sea salt, black pepper.