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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2 Comments

sethtorres3mo ago

Bruh I did the exact same thing for like two years.

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leo_harris3mo ago

Man that's rough, you hanging in there okay?

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