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| We have our ribeyes from any steer with Normande ,fleckvieh, breeding processed as 1.5 inch thick for grilling or cast iron skillet, and .5 inch for pan fried in butter medium rare sandwich steak. Fry less than a minute a side. Always butter knife cutable tender. Grill or fry the the thick ones same.way, but we let them get room temp before we cook them, and let they sit for a bit after taking off heat. We also hang our beef minimum 14 days, 21 if possible. These are 13 to 14 month old corn and pellet finished | |
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Sandwich ribeyes
