Quote:
Originally Posted by RickFLM4
Quote:
Originally Posted by AlpineWhite_SJ
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.
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The strips in the picture seem to have no / very little marbling. Maybe the ribeyes are higher grade cuts. |
No a whole bunch better, but at least some marbling. I'm trying out a new mesquite rub. Sat for about 2 hours, then an hour of salt
I am saving so much money eating at home. I couldn't get 1 rib eye at even Outback for what I spent on these 5
Opps, Don Julio and Grand Marnier into to recycle bin