The Wing steak cut is in fact half of a T-Bone steak. Usually formed with a portion of filet mignon and a portion of striploin, the wing steak is stripped of its tenderloin, resulting in a nice bone-in striploin. Already flavoursome, the bone will give an extra kick to your steak during cooking. Make sure to choose a well-marbled piece. The fat will melt therefor making your steak juicier and tastier. Enhance your steak: cover it with foil and let it sit for a couple of minutes after cooking.
Product Number: 201742
Remove plastic wrap & foam tray. Season steak or medallion if desired. Grill, Broil or pan fry using medium-high heat, Turning at least twice with tongs. Cook to 145°f/63°c for medium rare, 160°f/71°c for medium, 170°f/77°c for well done
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