Quote:
Originally Posted by RubberSponge
It is only a cut of meat. I think you may be putting it on a pedestal somewhat.
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No, I just like to let good cuts of meat stand on their own. From a seasoning POV, I'm not sure this needs anything other than salt and pepper. Maybe a wine sauce to cut through the richness of the fat, or go Tuscan and just a big squeeze of lemon.
But hey, seriously, if you wanna make tacos out if ribeye, go for it. Just not something I'd do.