Recipes & Techniques
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What does it mean when a bone is "Frenched"?
When all the fat, sinew, and lean is removed from a bone to expose it for aesthetic purposes, it is "Frenched". It is a commonly used butchering technique for Cowboy Ribeye steaks, Racks of Lamb and Racks of Pork, Crown Roasts and/or Pork Rack Chops. In the past, frilled paper covered the exposed bone once the cut was served. While frilled paper covers are rarely seen today upon serving, it is still fairly common for chefs to cover the exposed bone during cooking to avoid charring of the bone.
Three-Sided Sear Technique
When cooking any bone-in steak where the bone runs the length of one side (Cowboy Ribeyes, Split Bone Ribeyes, or Kansas City Strips), we have always found it helpful to perform a relatively quick, upright sear on the "bone-side" after you've done your normal cook on each side of the steak. The lean nearest the bone will never cook as evenly as the rest of the steak and without this technique, could easily be one to two degrees of doneness less than what the rest of the steak will be. Give the video a look for more detail regarding this technique featuring our Bone-In Kansas City Strip Steak.