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.

Verified • 4 orders

Best tender steak i ever had. Will order that steak again.

Verified • 2 orders

Was amazing! Seared it in a cast iron and cooked it indirect fire and finished it in the cast iron with butter, garlic and rosemary. Rest, slice and serve! Will do it again!

Verified • 18 orders

Amazing

Verified • 64 orders

Without question, the single best steak I've ever made. Salted 24 hours before cooking, a little ground garlic & pepper right before cooking. In the oven at 250 until an internal temp of 125. Seared in cast iron 90 seconds each side. Absolutely incredible!