Raised on the banks of the Chesapeake Bay (well, close enough), so eating sea critters is no problem - steamed crabs seriously covered in Old Bay Seasoning is heaven -
My wife does the tenderloin, I'll go for the porterhouse, although the butcher I go to recommended one of his rib eyes the last time I went, cut off the bone in the store and marbled like you wouldn't believe - very tasty.
mmmmmm, critters in old bay! Makes me wonder if global warming would help out the Chesapeake.
"My wife does the tenderloin, I'll go for the porterhouse, although the butcher I go to recommended one of his rib eyes the last time I went, cut off the bone in the store and marbled like you wouldn't believe - very tasty."
Try a bone-in ribeye next time.
To cook, pass briefly over open flame.
If it still moo's and you could slap on a bandaid and kick it back to pasture, it's cooked enough.