It is called a cut for a reason. No they are not exactly the same, but all ribeyes will more or less be in the 1.5" neighborhood.
I had a chicken-fried ribeye a week ago. I had to see an exorcist afterwards. I used to do steaks well-done, too, but was shown the light. I can't do the tartar/rare stuff, but the most I get mine done now is medium. But I'm not gonna hate on moe - just make sure u dump a mess of flavor on that bad boy. Lol. *back to eating catfish in Edom, Tx*
picked up a nice 16 oz. strip for me earlier today. can't beat it for that price. usually i think its anywhere from $15-$20 a lb.
http://bbs.clutchfans.net/showthread.php?t=206501&highlight=steak everything you ever wanted to know about steak.
Cooked them medium well, with only salt/pepper a minute before going on the grill. Came out absolutely fantastic, juicy, and flavorful. Topped the steak with a bit of homemade garlic butter. Thanks for the advice. Moe
Also had Ribeyes tonight thanks to the sale at HEB. Threw those sons-a-b****es on the grill for about 15, came out nice and juicy medium rare.
I was going to grill my ribeyes on my charcoal pit, but I forgot to purchase more charcoal. So, I decided to broil them in the oven with my cast iron pan, and prepared a marsala mushroom sauce to accompany the steaks. Sides included garlic mashed potatoes and asparagus. Shrimp cocktail was served as an appetizer. I found the ribreyes to be "stickier" than the smokey grill taste I am accustomed to. The marsala sauce was extra savory. All in all, I was most pleased.
People like you don't deserve to waste a good steak. Go be a vegetarian or something, leave the steaks for the people who actually know how to appreciate them.
