Back Steak with Bone – Carima Superior Italy, +25 months, Marbled Beef Enhanced Marbling 1kg

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

Carima Superior Bone-in Sirloin Steak is the choice for those who want a classic steakhouse experience with a premium character: clean, full of beef flavor, but with enhanced marbling that melts slowly and "waters" the fiber with juiciness.
It comes from adult cattle (+25 months) , which gives it a more mature flavor profile and a more "serious" bite, while the bone acts as a natural flavor enhancer, keeping the steak juicy and aromatic until the last minute of cooking.
It's the steak that sets the table on its own: strong armor, properly rested, and then slices that glisten with its fat — just like in a good steakhouse.

📖 Product Description
• Loin (Sirloin/Strip area) with bone (Bone-In) – Carima Superior
• Marbled Beef of choice with enhanced marbling for high juiciness
• +25 months (Adult Beef) → more mature, full beef flavor
• With bone → more deliciousness & better moisture retention during baking
• Ideal for grill, BBQ, cast iron , reverse sear & oven
• Vacuum packed with certified traceability
• Origin: Italy (born–raised–slaughtered in Italy)

💎 Why should you prefer it?
🥩 Carima Superior Marbled Beef → “worked” marbling for consistent enjoyment in every roast
🔥 Bone-In steak → the bone enhances aroma, flavor and keeps the steak juicy
🍽️ Steakhouse results at home with proper shielding and rest
💯 +25 months → fuller flavor, ideal for demanding meat lovers
🧊 Vacuum & traceability → professional level of quality

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

🔥 Baking Instructions
❗ The product is not ready to eat — it requires full cooking before serving.

Grill / BBQ (ideal for bone-in steak)
1️⃣ Take the steak out of the refrigerator for 45–60 minutes to come to room temperature.
2️⃣ Wipe the surface thoroughly (dry surface = better crust).
3️⃣ Generously salt (ideally coarse salt) and a little pepper.
4️⃣ Grill over high heat for 2–3' per side (depending on thickness) for a strong crust.
5️⃣ Move to a gentler zone until it reaches the inside:
• Medium-rare: 52–54°C
• Medium: 56–58°C
6️⃣ Rest 7–10 minutes before cutting.
7️⃣ Cut into slices, keeping the bone as a “guide” — and serve immediately.

Cast iron + oven (steakhouse control)
• Shielding in hot cast iron and finishing in the oven at 170–180°C until the desired temperature.
• Always rest before cutting.

💡 Chef's Tip:
Finally, pour butter , garlic , and rosemary into the cast iron and “bath” the steak for 20–30 minutes. The marbling will give that glossy, steakhouse finish.

🍷 Combinations & Serving
Serving ideas:
• Baked potatoes / smashed / wedges
• Arugula-Parmesan salad with lemon & olive oil
• Grilled vegetables (asparagus, peppers, mushrooms)

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

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

🌏 Origin
✔ Italy – born, raised and slaughtered in Italy
✔ Adult Beef +25 months
✔ Carima Superior – Marbled Beef of choice
✔ 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

Carima Superior Italian Bone-in Sirloin Steak (+25 months) – premium Marbled Beef with enhanced marbling for a juicy, steakhouse result. Ideal for grilling, BBQ or cast iron. Available at Siakos.gr.

Back Steak, Lombata, Bone-In, Carima, Superior, Italy Beef, Marbled Beef, Steakhouse, BBQ, Mademi, Siakos