[Shaun @ Tru6]

Any experts here?

I bought a cheap, choice ribeye last Friday. Plenty thick at well over 1.25 inches and more marbling than normal for choice. Left it in the fridge standing up for a week. Took it out today to warm up, outside was dry, dark purple crust.

Hot cast iron pan, no oil, 2 minutes, 2 minutes, in the oven at 400 for 3 minutes getting it to medium rare. Letting it sit, pan got some butter, thyme and shallots.

Excellent BEEFY meaty flavor. Really a great steak. Was not juicy but plenty moist. Wouldn't mind if it were a little more juicy though. But the flavor was really deep, intense.