Box of 3.2 KG (8 units)
Tender, juicy and tasty, this piece of meat is a must with its aging of at least 40 days. Live the experience of a great Steakhouse at home!
https://www.youtube.com/watch?v=CJcMKCjFXas
Recommended cooking : rare or medium-rare
Remove the meat pieces from the refrigerator 30 to 60 minutes before cooking. Add spices and vegetable oil (grape seed or olive) to taste on both sides just before cooking.
COOKING TIME (per side):
Rare:
- Temperature: 125°F-130°F (52°C-55°C)
- Thickness: 1/2 in (1.25 cm) = 1 to 2 minutes
- Thickness: 1 in (2.5 cm) = 3 to 4 minutes
- Thickness: 1.5 in (3.75 cm) = 4 to 5 minutes
Medium rare:
- Temperature: 130°F-140°F (55°C-60°C)
- Thickness: 1/2 in (1.25cm) = 2 to 3 minutes
- Thickness: 1 in (2.5cm) = 4 to 5 minutes
- Thickness: 1.5 in (3.75 cm) = 5 to 6 minutes
On point:
- Temperature: 150°F-160°F (65°C-70°C)
- Thickness: 1/2 in (1.25cm) = 2 to 3 minutes
- Thickness: 1 in (2.5cm) = 5 to 6 minutes
- Thickness: 1.5 in (3.75 cm) = 6 to 7 minutes
Well done:
- Temperature: 170°F (77°C)
- Thickness: 1/2 in (1.25cm) = 3 to 4 minutes
- Thickness: 1 in (2.5cm) = 6 to 7 minutes
- Thickness: 1.5 in (3.75 cm) = 8 to 9 minutes