"The fat in a ribeye is what gives it the flavor.
No fat; no flavor.
Know fat; know flavor.
Of Most ribeyes I’ve seen and had, close to half gets thrown away, there’s that much separate fat that’s not marbled through the meat."
My PaPa raised beef, butchered for some of the finest restaurants in Columbia, Rock Hill, and Charlotte. I got to know a couple of chefs at these upper end restaurants.
Rib Eye, one particular chef had a great following, his secret was to ALWAYS cook the steaks frozen, that way the middle did not over cook. FOlks that like a Med Rare steak, pay particular attention to the "cook frozen" concept. Depending on how thick, 4-5 minutes per side, in the oven broiler.
A little seasoning salt and a pat of bullet as it comes out of the oven, seals the deal.
