Best Steak in the World

Sweden – Rib eye @ Faviken

All the beef comes from mature cows raised at area dairy farms. Flavorful from longer eating and more natural marbling, the coarser, mature muscle fiber is better able to withstand extended aging. In house, beef is aged for a month in carcass before prime cuts are matured for two to four months. Water content lost during aging concentrates flavor while enzymes break down proteins into savory amino acids and fat into fatty acids. Ready to cook, rib-eye is grilled, basted with a mild garlic butter and dusted with salt before serving.