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Nevada, Iowa | A local supplier will quite often have thinner ribeyes for promotional feeds and meetings. It really seems to be a real luck of the draw when getting one. Some are just tender and tasty while others are tough as a boot. The ribeye steaks we get at the local grocery are usually really good. I think we tend to grill a little slower and use indirect heat where the others are grilled pretty hot and quick. The ones we get are a much thicker cut and I think that helps too as you can control the amount of doneness easier because it won't get over done as quick and get away from you. We never seem to like a steak cut thin unless like suggested earlier, diced or stripped like for a philly or fajita meat, and then you don't want to cook too long. | |
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Sandwich ribeyes
