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This is the beef equivalent to a lamb rack but obviously much bigger. It is a premium, tender, well-flavoured cut. It is well-marbled with fat which makes it succulent when cooked.

Slice between the bones into large thick cutlets. Each cutlet will easily feed two to three people.

Coat with olive oil and season well with salt and freshly ground black pepper. For a “pepper steak”, sprinkle well with cracked black pepper.

Cover and set aside at room temperature for 30 minutes. Brown the meat in a hot pan for 2 minutes each side in an ovenproof frying pan.

Place the pan in a preheated 180°C oven for 20 minutes for medium (pink and juicy but cooked). Cook 15 minutes for medium rare.

Remove from the oven, transfer to a plate, cover loosely with foil and rest 10 minutes.

Uncover and slice away from the bone to serve.

Also good barbecued.