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**medifastwoman** · 07-29-2009, 10:30 PM

Seeing all of the Blackend, Filet's, T-bones, I just had to start a new thread. I love a grade A Ribeye. My ex liked Filet's but to me they had not enough texture. A good thick Angus Ribeye cooked Medium. Oh man, now I have to go get me a whole Ribeye and have it cut. YUM!!!!!!!!!!!!!

Medium Rib steak (with or without the bone, which is the difference between ribeye and prime-rib, I believe).

07-29-2009, 10:30 PM	#22
medifastwoman Join Date Oct 2005 Posts 490 Senior Member	Seeing all of the Blackend, Filet's, T-bones, I just had to start a new thread. I love a grade A Ribeye. My ex liked Filet's but to me they had not enough texture. A good thick Angus Ribeye cooked Medium. Oh man, now I have to go get me a whole Ribeye and have it cut. YUM!!!!!!!!!!!!! Medium Rib steak (with or without the bone, which is the difference between ribeye and prime-rib, I believe).
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