As a former chef in a high end steakhouse I was really excited the day your Ribeye's arrived at my house. Visually they were stunning. Very generous size and the marbling was first class.
I seasoned them with extra virgin olive oil, salt, pepper and granulated garlic. I cooked them on my smoker over post oak to a beautiful medium rare. A little butter and some finishing salt and
off to the dinner table. I was surprised to find them to be tough steaks. Not in the realm of say a select grade of steak. But nonetheless a chewy steak.
This Saturday I will be cooking the Beef Ribs that I purchased. As a steak and Beef afficionado I look forward to Saturday dinner.