The bone-in ribeye — beautiful marbling, the bone keeps it juicy, and the flavor is everything you want a steak to be. The grill-night steak.
Approximately 16 oz, cut 1.25 inches thick. High heat, salt, pepper, butter at the end. You don't need anything else.
The bone-in ribeye — beautiful marbling, the bone keeps it juicy, and the flavor is everything you want a steak to be. The grill-night steak.
Approximately 16 oz, cut 1.25 inches thick. High heat, salt, pepper, butter at the end. You don't need anything else.
