I went to our local butcher and they hand cut me a 2 inch thick ribeye. It wasn't cheap but I ate on it for 3 days. After finding out about the reverse sear method that's the only way I will cook a steak now.
Looks great, you should try the sucklebusters 1836 rub on a nice steak like that, I think you would really like it, rural king carry's a bunch of the rubs for different meats and all I have tried have been great
Beef has no carbs according to my book. Rubs? Steak sauce? Had a chef tell me he cringes when he sees someone ruin a steak. Another chef said a good steak doesn't need anything except to be enjoyed. I don't like Outback steaks.
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