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This will be one piece of meat,(guaranteed 3 or more pounds) all of the Rib Eye and Loin Strip. Roasting - Sear meat over high heat, then cook in preheated 400 degree oven - 130-135 degree internal temperature. Do not over-cook. Rest for 8-10 minutes (do not spear it with a fork or cut before resting). Cut into thick slices across the grain of the meat. Comments you will get "That is the best Red meat I have ever eatten", "Best Fillet ever!" Have you ever had a thick juicy Prime Rib with "no fat"...you'll think you have after this. Light the candles, open the wine - now enjoy every savory bite! |
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