2-3cm thick is ideal, cooked rare in butter with salt, pepper and garlic OMNOMNOMNOMNOMNOM
2-3cm thick is ideal, cooked rare in butter with salt, pepper and garlic OMNOMNOMNOMNOMNOM
Should I reserve some for philly cheese steak meat? Really thinly sliced.
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I usually take a full bulb of garlic, cut the top off it and drizzle on olive oil, sprinkle on salt and pepper, then roast it. It is unbelievable when squished onto a steak or bread.
One and a quarter inch thick, 14 oz is the perfect ribeye.
Bonus points for rare-medium-rare.
Thanks for the ad-hominem; it supports your inability to support your argument.
ROFLMAO! +1000 Internet
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If you like phillys yes - thin sliced ribeye is what is traditionally used. Use cheese wiz if you're going ultra traditional.
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Lol that's going in my playlist.
350-400 grams is my preferred size i prefer thick steaks which makes them easier to cook to a nice medium-medium rare
I normally get a 20oz or two 12 oz NY Strips when i go to a steakhouse (2 12s, if they can't custom), but I'm not sure about a ribeye. But now I want steak, good luck with yours!
The perfect size is the size where you are so full that you go into a food coma.
Uh...I've never really paid attention to how big they are, but I like the ones I get from the grocery store here. They come two to a pack, so they're not huge. Preferably well done, no less than medium well, with a little bit of honey and steak seasoning (I usually just keep it simple and go with Montreal seasoning).
iirc, we cut them about 1 inch/1 pound at the restaurant where I used to work.
Something like this.
I'm hungry now.
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"This will be a fight against overwhelming odds from which survival cannot be expected. We will do what damage we can."
-- Capt. Copeland
The perfect sized steak is the one that fits in muh belly
the bigger the better