About this product:
A thick, meaty steak, rich with flavor and ribboned with incredible marbling. These two-inch thick steaks are selected from our finest cattle and dry-aged for 10-21 days. Dry-aging concentrates and enhances the flavor as moisture evaporates from the meat (like reducing a sauce) and the finished product is a truly memorable steak.
Basic Cooking Technique:
Perfect with nothing but salt and pepper, and can also take a steak rub. Grill or pan-sear over high heat, then move off the coals or into a preheated oven and continue cooking to medium rare. Tent with foil and let rest for 10 minutes before slicing and serving.
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