Originally Posted by GotGarlic
I haven't had a rib-eye in a few years because I really disliked the last one I had; it was served in a very nice restaurant, and about 1/3 of the serving was left on the plate because it was inedible.
The porterhouse or strip steak has some marbling within and most of the fat around the outside, so I can trim it easily and eat what I want of the fat.
Its a shame that happened. But I have found the ribeye to have the most fat and marbling of the three in question.
When you say grizzle? I am trying to picture where the grizzle would be on a ribeye? I can see grizzle on the strip and the porterhouse along the "strip" portion. But I cannot see the grizzle on the ribeye. I can see plenty fat, but not grizzle.
Originally Posted by pacanis
All it takes is one time bad to turn you off of something for sure.
Probably why I don't eat lamb chops today. And why I don't like spiders.
Hard to believe I used to pick daddy long legs up by their legs as a kid
I got very ill from lamb chops one night. I had a very important presentation the next day at work and had to cancel I was so sick. To this day, I am not certain as to what was the culprit. The lamb chops or the fresh rosemary I used in the marinade. You see I fumigated the garden a few days before my wife plucked some rosemary. She did not know.
All I tasted for three days was rosemary.
Today, I think I could eat lamb chops again. I haven't so far. Its been over 10 years since I got sick.
Originally Posted by Andy M.
For a long time I was a NY strip fan. A few years ago I switched to ribeyes and I'm pleased with the difference. Properly grilled they have a lot better flavor. Probably from all that internal fat.
I prefer ribeye myself, but have been buying strips. I always go by the quality of the steaks available and the strips have looked like "Prime" cuts each time. Very well marbled. So strips it is.