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It took me 3 years to realize I was trimming my ribeyes wrong
I always cut off that big fat cap on the outside thinking I was doing people a favor. Then a customer at the shop last Friday asked me to leave it on because they wanted to cook it like a steakhouse. I watched them sear it and it rendered perfectly. Felt pretty dumb honestly. Anyone else miss something basic for way too long?
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sethtorres2d ago
Bruh I did the exact same thing for like two years.
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leo_harris2d ago
Man that's rough, you hanging in there okay?
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