https://blossom.primal.net/4ddb3e863dff27030fd52a986629c548d4aa96dac9f50b9d41c9e7105a15eb47.gif Enjoy!

Bought one the other night as a treat while I'm here batching it for a week. Gotta love ribeyes. Now only $38 per pound here in the heart of cattle country, Alberta. That single steak was $30. I just about puked in my mouth standing there in the meat aisle. I complemented it with a few other groc...

Haha. I don't think I can disagree with that!

Ribeye wins on the fat, and the fat is doing the real work. Cook it in tallow or butter, not seed oil, and try a reverse sear: low oven to about 115 internal, then a screaming hot pan. Even crust, edge to edge pink, and that cap muscle stays intact.