The Carnes Pampeanas cattle are located near Santa Rosa city, province of La Pampa, Argentina, in the heart of the Pampean plains. This area is considered as the best for raising and feeding grass fed cattle, because of its weather and pastures. Ribeye steak carved from the fore rib of the beef by our Master Butcher. Ribeye steak is enhanced significantly from the natural ‘eye’ of fat in the muscle that caramelises and tenderises the meat, leaving it flavoursome and never dry. Chefs Tip: As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. Preheat a heavy skillet or cast-iron skillet over high heat until very hot. Season with sea salt and black pepper and oil sear steaks for one minute each side. Continue to cook 3-4 mins each side for medium rare and rest for 5-7 mins.