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940 Ribeye Steak: 3-4 Ribeye Steak: 6-7 Ribeye Steak: 12-14 T-Bone Steak: 4 T-Bone Steak: 8 T-Bone Steak: 14-16 Sirloin Steak: 4 Sirloin Steak: 7-8 Sirloin Steak: 14-16 Tenderloin Steak: 1 Tenderloin Steak: 2 Tenderloin Steak: 4 Top Round Steak: 2-3 Top Round Steak: 5-6 Top Round Steak: 10-12 Cubed Steak: 3-4 Cubed Steak: 6-7 Cubed Steak: 12-14 Tri-Tip: 1 Tri-Tip: 1 Tri-Tip: 2 Brisket: 1 Brisket: 1 Brisket: 2 Chuck Roast: 1-2 Chuck Roast: 3-4 Chuck Roast: 6-8 Round Bone Roast: 1 Round Bone Roast: 1-2 Round Bone Roast: 2-4 Cross Rib Roast: 1 Cross Rib Roast: 1-2 Cross Rib Roast: 2-4 Sirloin Tip Roast: 1 Sirloin Tip Roast: 2 Sirloin Tip Roast: 4 Rump Roast: 1 Rump Roast: 2 Rump Roast: 4 Flank Steak: 1 Flank Steak: 1 Flank Steak: 2
Let the roast stand at room temperature for at least an hour
beef liver
• Shaping instruction using pre-fermented dough
Ribeye Steak Most popular 940 Ribeye Steak: 3-4 RibeyeEach steak is approximately 1 lb and 1 inch thick.