Bone-in rib steak – Carima Superior Italy, 25+ months, Marbled Beef, enhanced marbling 1kg

🥩 Bone-In Striploin Steak – Carima Superior, Italy, +25 months, Marbled Beef (Enhanced Marbling)
Bone-In Lombata • Italy Origin • Adult Beef +25m • Steakhouse Cut

The Carima Superior Bone-In Striploin Steak is the choice for those seeking a classic steakhouse experience with a premium character: clean, full-bodied beef flavor, enhanced by extra marbling that melts slowly and infuses the meat fibers with juiciness.
It comes from adult beef (+25 months), giving it a more mature flavor profile and a more substantial bite, while the bone acts as a natural flavor enhancer, keeping the steak juicy and aromatic right through the final moments of cooking.
This is the steak that takes center stage all on its own: a hard sear, a proper rest, then slices glistening with their own fat—just like at a great steakhouse.

📖 Product Description
• Lombata (loin / sirloin–strip section) bone-in – Carima Superior
• Selected Marbled Beef with enhanced marbling for exceptional juiciness
• Over 25 months (Adult Beef) → a more mature, full-bodied beef flavor
• Bone-in → more flavor & better moisture retention during cooking
• Ideal for grilling, BBQ, cast iron, reverse searing & oven cooking
• Vacuum-packed with certified traceability
• Origin: Italy (born, raised, and slaughtered in Italy)

💎 Why choose it
🥩 Carima Superior Marbled Beef → well-developed marbling for consistent enjoyment every time you cook it
🔥 Bone-In steak → the bone enhances aroma and flavor and keeps the steak juicy
🍽️ Steakhouse results at home with proper searing and resting
💯 Over 25 months → richer flavor, ideal for discerning meat lovers
🧊 Vacuum & traceability → professional-grade quality

🧊 Fresh / Fresh Frozen / Vacuum
🚚 Nationwide delivery via Siakos.gr

🔥 Cooking Instructions
❗ The product is not ready to eat — it must be fully cooked before serving.

Grill / BBQ (ideal for a bone-in steak)
1️⃣ Take the steak out of the refrigerator 45–60 minutes before cooking to bring it to room temperature.
2️⃣ Pat the surface thoroughly dry (a dry surface makes for a better crust).
3️⃣ Season generously with salt (coarse salt is ideal) and a little pepper.
4️⃣ Sear over high heat for 2–3’ per side (depending on thickness) to develop a deep crust.
5️⃣ Move to a cooler zone until the internal temperature reaches:
• Medium-rare: 52–54°C
• Medium: 56–58°C
6️⃣ Rest for 7–10’ before slicing.
7️⃣ Slice, using the bone as a “guide” — and serve immediately.

Cast iron + oven (steakhouse control)
• Sear in a hot cast-iron pan and finish in the oven at 170–180°C until it reaches your desired temperature.
• Always let it rest before slicing.

💡 Chef’s Tip:
Add butter, garlic, and rosemary to the cast iron at the end and baste the steak for 20–30”. The marbling will give it that glossy, steakhouse finish.

🍷 Pairings & Serving
Serving ideas:
• Roasted / smashed / wedge potatoes
• Arugula–Parmesan salad with lemon & olive oil
• Grilled vegetables (asparagus, peppers, mushrooms)

Wine / Drink:
• Cabernet Sauvignon / Syrah
• Aged Greek Xinomavro or barrel-aged Agiorgitiko
• For a more “BBQ” mood: a robust barrel-aged blend

Sauces:
• Pepper sauce
• Red wine jus
• Chimichurri for a lighter, aromatic finish

🌏 Origin
✔ Italy – born, raised, and slaughtered in Italy
✔ Adult Beef +25 months
✔ Carima Superior – selected Marbled Beef
✔ Certified traceability & quality control

💪 Nutritional Value (per 100 g – indicative)
Calories: ~ 250–320 kcal
Protein: ~ 18–22 g
Fat: ~ 18–26 g
Carbohydrates: 0 g
Salt: 0.10–0.15 g

🏷️ Badges
🥩 Bone-In Rib/Sirloin Steak | 🇮🇹 Italy Origin | 💎 Marbled Beef | 🕰️ +25 Months | 🔥 Grill / BBQ | 🍳 Cast Iron | 🍽️ Steakhouse Cut | 🚚 Nationwide Delivery

Bone-In Carima Superior Ribeye Steak from Italy (+25 months) – premium Marbled Beef with enhanced marbling for a juicy, steakhouse-style result. Ideal for the grill, BBQ, or cast iron. Available at Siakos.gr.

Ribeye Steak, Lombata, Bone-In, Carima, Superior, Italy Beef, Marbled Beef, Steakhouse, BBQ, Cast Iron, Siakos