This flavorful bone-in rib "steak" is cut thick and serves at least 2. It is extremely well marbled and its size, coupled with the frenched bone, creates an impressive presentation.
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Bring the Steaks to room temperature.
Dry steaks well with a paper towel. Loosely cover and let stand for 1 hour. *Do Not Salt at this stage - salting and seasoning tips
Heat an Iron Skillet
Over high heat, get a 10" for 1 steak, 12" for 2 steaks, very hot - 4-5 minutes
Sear the Steaks
Cook steaks turning once following the information below OR use this cooking chart
Let the Steak Rest
Let the steak rest, lightly covered with tinfoil, for 5-10 minutes. Serve.
Visit The Steak & Roast Guide
for more cooking methods & cuts.
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