Furd Posted December 8, 2010 Share Posted December 8, 2010 You want to eat one of those. Quote Link to comment Share on other sites More sharing options...
Furd Posted December 8, 2010 Author Share Posted December 8, 2010 video Quote Link to comment Share on other sites More sharing options...
slambo Posted December 9, 2010 Share Posted December 9, 2010 Ribeye is my favorite, obviously you had one recently. How was it prepared?. Quote Link to comment Share on other sites More sharing options...
Big F'n Dave Posted December 9, 2010 Share Posted December 9, 2010 I've cut thousands of ribeye racks in my life, never seen one prepared like that. I'm sure it's delicious, but it sure seemed to create a lot of waste. Quote Link to comment Share on other sites More sharing options...
Furd Posted December 9, 2010 Author Share Posted December 9, 2010 We ate at Bourbon Steak at the MGM Grand in Detroit. (Mina's place). Kobe beef. Woodfire grill. Seasoned with salt and pepper and finished with sea salt after plating. About as pure as steak can be. Quote Link to comment Share on other sites More sharing options...
detlef Posted December 9, 2010 Share Posted December 9, 2010 Our meat purveyor calls it the spinellis muscle and we used to end up with them from time to time because some people want what they call a "true ribeye" that is basically the part that looks like a tenderloin that she took away halfway through the demo. Why? I have no idea because the cap or spinellis is easily the tastiest part of the steak. At any rate, whenever he'd end up with some, he'd sell it to us and we'd do specials with it. Effing delish. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted December 9, 2010 Share Posted December 9, 2010 The butcher I use does those with the pinwheeel method using feta and basil. Good chit. Quote Link to comment Share on other sites More sharing options...
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