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Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

Steakhouse Cooking Method

FOR Ribeye • NY Strip • Cowboy • Tomahawk • American Wagyu Ribeye

About the Cut

Cuts from the rib and loin offering balance of tenderness and flavor. Ribeye carries abundant marbling. Strip offers firmer structure. Bone-in cuts require slightly longer finishing.

How to Cook It Properly

Preparation

Remove 45 minutes before cooking
Pat completely dry
Season generously

Cooking Method

High heat cast iron or grill
3–4 minutes per side
Finish in 400°F oven for thicker cuts
Target 125–130°F for medium-rare

Resting

Rest 8–12 minutes

Important

Remove 5 degrees before target temperature. Do not press the steak.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.