I’ve ALWAYS wanted to do a steak comparison video and these were both insanely delicious Ribeyes! I will admit, the prime ribeye is definitely a “cut” above the choice, but it was really hard because the choice had the bone still on it so it was a very close contest. The biggest difference between these two qualities of meat is the amount of fat that they each contain…BUT (and this is a big BUT) sometimes the quality check is a little wonky and I’ve seen choice steak look way better than some prime cuts, so it’s really up to the consumer to find the type of meat they’re looking for. Make sure to look through all the cuts before buying because there’s always one or two that are better than the rest no matter the labeling. Let me know how your steaks turn out and hope you enjoyed the post!
Remove excess moisture from the steak by patting it with a paper towel and/or letting it rest uncovered in the fridge for 24 hours.
Generously season the ribeye on both sides with salt and pepper.
In a frying pan on high heat, add a drizzle of oil.
Transfer in the seasoned ribeye and sear all sides for 30-45 seconds, or until a beautiful golden brown.
Add 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove.
Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter.
Remove from the pan and let rest for 7-10 minutes be slicing.
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| Walnut Cutting Board | Squeeze Bottle| All-Clad Pan | Marble Salt Dish |
