Wow. I said it.
I grew up eating well-done steaks cooked in the oven. (Yeah....) It wasn't until college that I actually ate a grilled medium-rare steak. But even then, I didn't have a clue as to the different cuts. In the intervening years, I had some good ribeyes and sirloins and found myself preferring the sirloin, and especially the NY strip.
Obviously, steak is expensive, so I've tended to stick to the strip. However, I've learned so much in the past year on this BBQ journey that I found myself open to trying a ribeye again.
Last night, a wonderful opportunity presented itself: Ruth's Chris, 16 oz medium-rare prime beef, and I wasn't paying for it.
Conclusion; I'm just not into ribeyes. Now, to be fair, the spinalis part was very, very good, but that is just about two bites of the steak! I'm just not into all that fat.
Give me a NY strip with fine marbling and that bold beef flavor....that's what I like.
I grew up eating well-done steaks cooked in the oven. (Yeah....) It wasn't until college that I actually ate a grilled medium-rare steak. But even then, I didn't have a clue as to the different cuts. In the intervening years, I had some good ribeyes and sirloins and found myself preferring the sirloin, and especially the NY strip.
Obviously, steak is expensive, so I've tended to stick to the strip. However, I've learned so much in the past year on this BBQ journey that I found myself open to trying a ribeye again.
Last night, a wonderful opportunity presented itself: Ruth's Chris, 16 oz medium-rare prime beef, and I wasn't paying for it.
Conclusion; I'm just not into ribeyes. Now, to be fair, the spinalis part was very, very good, but that is just about two bites of the steak! I'm just not into all that fat.
Give me a NY strip with fine marbling and that bold beef flavor....that's what I like.
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