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That steak looks fantastic, it’s cooked exactly like I like to cook mine. It’s hard to get that just right.
I never did care for a mustard sauce, my first choice would be a béarnaise sauce, but I wouldn’t put it on a ribeye. I’d save it for lesser steaks like a fillet. A ribeye needs nothing but salt, pepper and a knife and fork.
There’s a Chef here in town that also has a market next-door to his restaurant that sells all of the provisions that he uses in the restaurant. He selects a prime grade for his ribeyes but goes with the choice grade on his fillet’s, as there’s not enough fat in the fillet to matter. Better flavor, saves a few bucks.
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