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As the name suggests, this cut is located along the rib of the cow. Particularly along the upper ribcage, an area that is less used. The result is a generous amount of marbling, making it tender and full of flavor. The fat from the marbling melts as you cook it, leaving behind an intense buttery flavor. That’s literally all you need for this kind of steak, besides the usual salt and pepper. This is a quick-cooking kind of steak. It’s best to cook it with the pan scorching hot, creating a nice sear that locks in all the flavor. Once you’ve created a crust, continue to cook it in low heat until you reach rare or medium-rare doneness.