Quote:
Originally Posted by Inmem58
Yeah I really enjoyed it. I honestly think I can make this my regular steak over a ribeye. It's cheap, juicy and tender. To me it's tender.
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The price makes it very tempting to save money. But I'd not replace the ribeye with flank/flat iron steaks, I'd take the chuckeye in place of the ribeye if price is any worry at all. And I will stand firm on a chuckeye being every bit as good as a ribeye, it's the next two inches off the Delmonico side of the rib section.