Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

345

These suckers were between 1.25 and 1.5 inches thicc and they turned out fantastic.

https://pic8.co/sh/DVKUsf.jpg

https://pic8.co/sh/EotvQQ.jpg

https://pic8.co/sh/Vxf8E2.jpg

https://pic8.co/sh/YEthpm.jpg

Steak fries and broccoli with cheese sauce completes the meal.

These suckers were between 1.25 and 1.5 inches thicc and they turned out fantastic. https://pic8.co/sh/DVKUsf.jpg https://pic8.co/sh/EotvQQ.jpg https://pic8.co/sh/Vxf8E2.jpg https://pic8.co/sh/YEthpm.jpg Steak fries and broccoli with cheese sauce completes the meal.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (18).
[–] • 1 pt

The trick with a Rib-Eye is that you have to get the internal temp up to a bit over 150f so that all of that wonderful marbled fat has a chance to render making the Rib-Eye one of the best and most tender steaks available.

Trust me, I'm a (not really) professional.