Cattleman’s Cutlets

Cattleman’s cutlets are also known as bone-in ribeye steak.  They are a super thick cut with delicious concentrated beef juices around the bone.  They are a smooth textured and highly marbled steak (look at that fat pictured!).  This makes it one of the richest and juiciest cuts.  It’s a great carnivore treat to sit down to one of these bad boys, whether grilled, seared or broiled.

1. Heat 1 tablespoon of duck fat in a medium-high heat fry pan. 
2. Salt the cattleman’s cutlets and pan sear for 3 minutes each side.
3. Place in a pre-heated oven at 180 degC (fan forced) until they are approx. 52 degC inside (medium-rare).
4. Remove from oven and cover in aluminium foil.  Rest for at least 5 minutes.