• While choosing look for: moisture, bright color, even cut (for even cooking) and NO ODOR!
  • The best cut is around the spine of the animal. The further from the legs and the head, the more tender. Ribeye or prime rib cuts are very good
  • Store at the bottom of the fridge never above 40 degrees F.
  • Best cooked in cast iron skillet.
  • Season with plenty of salt, some pepper and rub with canola oil(or other oil with high burning point).
  • Cook for 30 secs on each side in the hot skillet on high heat, than put in a 500 degree oven for about 4 minutes for MR
  • Do not cut the stake for at least 4 minutes after it is out of the oven