This marvelously rich and succulent steak is among the juiciest. Cut from the center of the prime rib, where the most abundant marbling and tenderest grain are found, it has a naturally robust flavor and is magnificently suited for the grill. USDA Certified Prime.

Cooking Instructions
• For best results, cook steak to temperature rather than by time. Use an instant-read thermometer to check doneness: rare is 120°-130°F, medium-rare is 130°-140°F, medium is 140°-150°F, medium-well is 150°-160°F, and well-done is 160°-170°F.
• Remove steak from the heat when the thermometer reads about 5°F below your target temperature. Transfer to a cutting board or platter and loosely cover with aluminum foil.
• Let the steak rest 5-10 minutes before slicing or serving to allow juices to redistribute.