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12 to 14 oz each!

This cut is perhaps the most flavourful of all the steaks. They have great marbling and are delicious with just kosher salt and cracked black pepper.

Best practices are to cook from room temperature and to let the steak rest for a few minutes after you remove it from heat, to allow the cooking to complete and the meat to relax.

Pro Tip: get an instant read digital thermometer, so you know when to remove it form the heat source, also remember that there will be a little bit of thermal cooking once the meat has been removed from the heat.