Red (not pink) meat with a robust flavor surrounded by ribbons of flavorful high-oleic Iberico fat make this chop a different eating experience with a beefy flavor. Cooked right, it tastes like a very good ribeye or T-bone steak. Cooking suggestion: Cook LOW and SLOW by starting in a cold oven set at 250 deg. Patiently monitor with a meat thermometer, turning several times, until core temperature reaches 118-120 deg. Remove and rest for 8-10 minutes. Then "reverse sear" both sides and edges for about 60 seconds in a very hot skillet to brown and crust. Cover on a warm plate and REST for 5-10 minutes. Core temperature should continue to rise to 135-140 degrees during the sear and rest phase. Meat should be pink (medium) and juicy when sliced. Don't overcook!