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Originally posted 4/30/2020
uses Becki’s Herb Butter
The problem with ribeye steaks in general is the amount of fat that is embedded in the meat. I am NOT a fan of the sensation I get when I encounter a big ole vein of chewy fat running through the bite I just popped in my mouth. I end up cutting out about 1/3 of the steak and sidelining it on my plate to avoid that very thing.
All in all, this is a decent basic recipe for a pan-cooked steak, but nothing to get all excited about.
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