My buddy Mike made this comment a while back:
The rib-eye steak is the best cut of beef. Period. End. Of. Story. This is a hill I will die on[,] frankly. You will not get the taste, or the combination of fat and meat, or the texture from any other cut of the whole cow. I would likely give up all the other cuts if I could be guaranteed rib-eye for the rest of my natural life.
A comment dripping with juicy, well-rendered, succulent religious fervor.
I knew at the time that plenty of people shared Mike's opinion, but it's a big vindication, I think, when a professional chef all the way Down Under in Oz backs you up.
See here. I can't embed YouTube Shorts videos.
4 comments:
I agree. My only issue with ribeyes is, at least around here, they are sliced too thin. They still have that great flavor, but I like a juicy, thick steak.
There's a thing some restaurants use called "meat glue" to bind pieces of meat together into a single mass. Order some meat glue online, then use it to slap two pieces of ribeye together. Cook as desired. Or ask John to sell you a ribeye cut the way you want it.
They sell thin rib eye steaks here at my Wegmans. They are labeled as "sandwich" rib eye. They are meant to be fried up quickly and slapped between two slices of bread. They also sell shaved rib eye for the same purpose. But I am with John that the best rib eye is thick. In fact, my favorite rib eye is the tomahawk cut. They generally fall in at 2 pounds or more in weight. When my family is out of town I will buy myself a 3 lb tomahawk rib eye and four lobster tails. Then I cook the rib eye and slice it up. I put aside portions for the next three nights and have surf and turf every night. (Sometimes I change this up and skip the lobster and make crab cakes or oysters instead.) Can't beat a rib eye. Even a thin one.
Ah, civilizational connections!
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