Morning guys, from a windy but thankfully cooler London!
I’ve just had a lovely big rib steak delivered that I’m planning on cooking on a Weber with SnS later on. It’s got two bones in so I’m wondering whether it would be better to cut it into two before cooking so there’s more crust to meat ratio.
That's pretty much a personal decision. When you have prime rib, do you fight for an end slice? Then cut it in two. If you crave the rare/medium rare middle slices, leave it whole! Enjoy!
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