Description
What does “OP” stand for in our OP RIB FILLET? Oven prepared. The less flashy version of the INSTA-WORTHY TOMAHAWK, the OP Rib has a short stump bone attached to the RIBEYE and is the PERFECT choice if you LOVE FLAVOUR!
Tips for cooking them? Allow for it to come to room temperature BEFORE cooking to ensure even cooking. PAT DRY before you season. If you want a NICE CRUST, season generously and make sure your lightly oiled pan is VERY HOT before it hits the pan.
Methodology: A. Pre-sear, then finish in a 180C (350F) oven until it gets to your preferred done-ness. B. Reverse Sear @ 93C (200F) where you start in the oven and then sear afterwards. C. 4-3-2 Method where you cook steak for 4 mins (untouched) on a super hot pan (no oil), flip and cook the other side for 3 mins, then remove and rest for 2 mins before serving. D. Oven method where you place the steak on the rack in a pre-heated @ 200C (400F) oven and bake for 15-20 mins, then rest for 5-10 mins.
REGARDLESS your method, make sure you REST your steak before serving.
Approximately 500 g steaks.
