Is 2.98 close enough to be called a 3lber ? images included .....

[BuckeyeCrappie]

[Central Minn]

Very nice marbling,you'll be able to cut it with a fork!

[Slab Apprentice]

Love it


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[Doninva]

Missed by that much!

[keeferfish]

When paying by the pound it would be better to round down not up!

[Micanopy]

Seus Vide……then the charbroiler. Perfection everytime.

When Ribeye Roasts, aka Prime Rib, goes on sale I get extra. Then I slice nice fat ribeye steaks and vacuum seal them. I prefer ribeyes over filet mignon. A steak two inches thick can be cooked better than most steakhouses. Pink edge to edge. Plop the frozen steak in the bag into the hot water bath in the morning, eat like a king that night. Tenderizes the meat.

Some steakhouses will sear the steak on the charbroiler to make marks, and the. finish in the oven, That is also a great way to fix a cowboy ribeye.

Takes a long time to chew all that meat….but it has to be done.

[Ketchn]

Seus Vide……then the charbroiler. Perfection everytime.

When Ribeye Roasts, aka Prime Rib, goes on sale I get extra. Then I slice nice fat ribeye steaks and vacuum seal them. I prefer ribeyes over filet mignon. A steak two inches thick can be cooked better than most steakhouses. Pink edge to edge. Plop the frozen steak in the bag into the hot water bath in the morning, eat like a king that night. Tenderizes the meat.

Some steakhouses will sear the steak on the charbroiler to make marks, and the. finish in the oven, That is also a great way to fix a cowboy ribeye.

Takes a long time to chew all that meat….but it has to be done.

yep my son in law says sear it first ,he burns some a dem world class ribeye steaks at his steak house and then bake it on low heat , internal temp around 130/150 and done ,,,,,will try it soon is my hopes