Quote:
Originally Posted by UncleWede
Those NY just didn't have the marbling necessary. Right next to the fatty edge they were WONDERFUL
Tomorrow we grill the Rib Eyes. They have much better marbling. Wake up and salt those fuqers
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How you figure? I’ve always found NYs to have better marbling throughout than a ribeye does. Ribeye has distinct fatty areas of the cut which are delicious, but lacks them outside of that. It’s a lot to do with that fact I’ve been buying more New York’s the past few years than I have ribeyes - more flavor per bite.