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Reply to "Favorite Cut of Steak and why?"

USDA prime or wagyu aged ribeye, about 1.5 inches thick, with extreme quality marbling (there is good marbling and bad marbling which would just be considered fatty, not good and not the same). Method of cooking: bring to room temperature, apply fresh ground black pepper and a good artisinal sea salt, then pan seared in cast iron skillet until a nice crust, but not char, forms, cooked medium rare. Why, follow the previous two sentences and taste...
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