You don’t have to eat it but I like to sop up the left over “ribeye juice” with it
This sounds delicious. I will ask my wife to pickup organic grass fed ribeyes this weekend with the sides you recommended. I will report back afterwards.
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even dirty i get down with this
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I’m a ribeye man, personally. That extra fat really goes a long way towards flavor.
I ate an enormous bowl of chicken tinderloin, potatoes, and carrots for breakfast. I could stand in front of a speeding train, think about Veronica Vaughn and pierce it from engine to caboose.
In Costa Rica, I had the best fillet ever from a grass fed, and now I’m super pissed we pumping corn into anything and everything to artificially keep prices up.
10/10 thread
good taste in the arena forum
It depends. There are some ribeyes that just have entirely too much fat. Ribeye is delicious though. NY is respectable as well. But the other day I had this crazy filet. Nice rare and bloody, idk what they used to season it but it actually had a nice little kick to it. Some grilled asparagus and some carmelized onions… yup.
I’m convinced that different types of marbling make no difference in the flavor and it’s all just a marketing ploy that no one wants to admit because they would then be admitting to purchasing over priced meat. Folks can call me a conspiracy theorist, but it’s what I believe and have tasted.