Black Angus Ribeye: Naturally abundant marbling, resulting in tender, flavorful beef

Black Angus ribeye steak, known for its rich marbling and deep flavor, reaches a new level of excellence when prepared with FastBrine. This premium cut boasts a naturally tender texture that benefits from the perfect blend of salt and spices. FastBrine enhances the beef’s bold taste by locking in its natural juices, creating a beautifully seared crust when grilled.

About the meat

The Black Angus ribeye is one of the most sought-after cuts of beef, prized for its exceptional marbling, rich flavor, and buttery tenderness. Sourced from the rib section of Black Angus cattle, this cut is known for its perfect balance of fat and meat, ensuring a juicy and flavorful bite every time. The marbling—thin streaks of fat dispersed throughout the meat—melts during cooking, enhancing the steak’s natural juiciness and delivering a deep, beefy taste.

When cooked over high heat on a grill the Black Angus ribeye develops a beautifully caramelized crust while remaining tender and succulent inside. Whether served as a classic steakhouse dish or prepared with a gourmet twist, the Black Angus ribeye is a premium cut that guarantees an unforgettable dining experience.

Instructions

1. Completely cover all sides of the steak in FastBrine.

2. With your hand, press the crystals into the steak so it doesn’t easily fall off.

3. Set a timer, as the thickness of meat will affect the timing of the preparation:

• For thin cuts under an inch, let the salt sit on the meat for 10 min. (skirt steak, flap…)

• For medium cuts around 1-2 inches, let sit for 15 min. (rib-eye, NY strip, pork chops…)

• For thicker cuts 2-3 inches, let sit for 25 min. (tomahawk…)

4. Preheat the grill on high heat/high flame (400-550°F degrees), making sure the grill is hot when your FastBrine timer is done. 

5. Grill your steak, keeping in mind not to overcook. As a reference, for a medium-rare rib-eye, you can start by cooking 2 minutes on each side before removing FastBrine. 

6. Completely remove FastBrine from the steak and grilling surface, making sure all crystals are removed.

7. Put the steak back on the grill for a final minute on each side

8. The steak is done! No need to add anything more. You can always bring it back to the grill if you feel it’s not cooked to your liking.

Pro Tips

• Take your steak out of the fridge approx. 30 min. before grilling to bring to room temperature. This allows for a more even cook all the way through. If your meat is cold, it can cause the muscle fibers to tense.

• Cooking oil spray can be used to easily remove crystals from grilling surfaces.

• Don’t overcook! You can always cook longer, but once you overcook, there’s no going back!

• Cooking times will vary based on the thickness of your steak.

• To remove FastBrine, you can use tongs to smack the steak on the grill rack or you can hold the steak in the air with tongs and smack it with a chef knife.

Video Recipe