Quote:
Originally Posted by FatherSioux
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Excellent point. Speaking of that, I bought some Ribeye in Colorado and it was like 1/4 inches thick...super thin and it was weird. Cooked up wonderfully but it was strange
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I overcook those constantly. But, I'd bet that shit would be dope for like...beef and broccoli or something. Slice it up thin. I recently did that with "round" cut and fuuuuuuck that that sucked. That shit is chewy as fuck. But ribeye would be great. Ribeyes are fuckin awesome. I'm not even huge on filet mignon, the cap on the ribeye is just too fucking good.
My store has some weird boner for either having cuts like that, or cuts that are like 2 inches thick that would feed a family, its irritating.