I think if the Texan could eat a bone-in ribeye every night for dinner he would, that man loves his red
meat. Don't get me wrong I do too, but he is nuts for this cut and
with all that beautiful marbleization how can anyone blame him. The
fat is so gracefully speckled that the beef is truly intoxicating,
hit it simply with salt and pepper, sear it in well seasoned cast
iron skillet and just wait for pure satisfaction. I do most of the
cooking at home but this man has his ribeye mastered and this lady
can not help but to be spoiled.
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