Make mine a Rib Steak!

The week before last I was up at the processor, watching them process the most recent harvest of two beeves.  As I watched them filet out the ribeyes from the ribs, I thought, “Whoa!  Look at all that wonderful meat on the ribs, next to the ribeye!”  So, on the next beef I had them leave the rib on the ribeyes.   Of course, we had to try one to make sure it was OK – wow!  Another learning experience.  These are sometimes called “rib steaks”, but to avoid confusion and new terminology (or old terminology), we’ll just call them Ribeyes, bone-on.