Ribeye Steaks – 3.75 stars

Page 245

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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