The trick with a Rib-Eye is that you have to get the internal temp up to a bit over 150f so that all of that wonderful marbled fat has a chance to render making the Rib-Eye one of the best and most tender steaks available.
Trust me, I'm a (not really) professional.
The trick with a Rib-Eye is that you have to get the internal temp up to a bit over 150f so that all of that wonderful marbled fat has a chance to render making the Rib-Eye one of the best and most tender steaks available.
Trust me, I'm a (not really) professional.
@krier55
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