Quote:
Originally Posted by T77911S
personally I never would have bought steaks that look like that.
marbling is not bad but there is very little of the "cap" on the left one and NONE on the right one.
that's the best part of a rib eye.
I also never cook steaks by tame.
that's just me.
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I don't look a gift horse in the eye. These, and the filets, were given to us by our son and his wife after my wife watched their dogs for a week.
As far as how tender the meat was, it almost tore apart getting it out of the packages it was so tender.
I also don't usually cook steak by time either, but it's been a while since the bbq was fired up.