00:00All right, at that time of year, you're going to start seeing heart-shaped steaks for February.
00:06So bone-in rib roast.
00:07You would not normally do this.
00:09If a steak comes with a bone, I leave it.
00:11But for the purpose, we're removing the bone.
00:15Keep that.
00:16Cook it like that.
00:17Never throw those away.
00:19The best ribs you'll have, very tasty.
00:21So with that said, now we want to square it up.
00:24And when you use a rib roast, it's basically already a half of a heart.
00:30So you're already halfway there with the heart shape.
00:33So you're just trimming it up, getting it nice and squared up.
00:36And you're just going to take it right down the middle.
00:39Because like I said, with it removed from the bone, it's already the half of the shape of the heart.
00:43And as you see here, splitting it open, we're already almost there.
00:47So it's basically just trimming it up the rest of the way.
00:51Removing that whole end piece that's got fat.
00:53Trimming up those sides.
00:55And do not throw any of that away.
00:56Granted, that make a couple burgers.
00:58But at the end of the day, you've got your killer heart-shaped steak.
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