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Ribeye works best for us. My wife loves the eye, and i love the lip.
I eat the lip, then attack her eye steak. She gets enough to keep her alive, and I get most of it. She chows on the potatoes and broccoli to make up for it.
Just kidding, she defends her steak with a sharp knife - I wouldn’t dare!
I’m a snob so prefer the Filet Mignon. . I like the tenderness and find that it’s more forgiving if I screw up cooking it. I like Flat Iron a lot as well but never see them out here - in either stores or restaurants.
Very sorry to hear about the job. It’s been a rough year and unfortunately I think we have a ways to go yet.
Sorry to hear that you were pushed out the door at work, Bob. Hope you find something if you are looking or enjoy retirement if you are not!
I like a nice rib eye on the BGE hot and fast to just under medium.
I did some rib steaks last night on it that were pretty thin compared to what I usually get and they turned out really well too.