Verified • 17 orders
This is a super special treat - buttery, ultra tender, and rich. I find that I like it cooked just a bit extra (medium/medium rare) to melt a little more of that marble into the meat, and it's important to keep it nice and warm and/or use a little acid (rice wine vinegar, etc.) to keep the mouthfeel from becoming greasy as it cools. But the flavor and texture are totally amazing, and the steak was the perfect size and thickness for pan frying, which is my preferred method most of the year here in New England.
