DescriptionThis extremely tender (and little-known) steak is named for its source — the area between the chuck and the ribs, called the eye. Marinate or simply dust with kosher salt and fresh ground pepper — this steak can be broiled, sautéed, or thrown on the backyard barbecue.Heating Instructions
Note: This product is mechanically tenderized.
Oven roast until meat reaches an internal temperature of 155°F, as measured with a food thermometer.
Edge of Eye Steak