Tried Sam's regular ribeye's--I called them dog food, big difference from the "PRIME", once was enough-that caused me to to try Fresh Market--another dog food ribeye, Best Meats -not dog food, but not as good as Sam's "PRIME"--one more Best Meats ribeye in the freezer, will marinate it 24 hrs-before using

yeah...all of a sudden I'm thinking to myself 'did I somehow skip over to a blog on the Food Channel?' lol

My experience with Walmart ribeyes is that they look great, but don't have the marbling a good steak has. Makes them a little tough and dry.

Well gotta tell ya this AM mid morning went to Publik the cooler was loaded with Ribeye's picked out two about 1/3/4 thick.

Let them rest 25 min @room temp before putting them on the Weber Propane Grille.

Next let the Grille get up to 450 + Degrees put these beautiful sweethearts on... 4 min 30 sec each side lid up. OUCH So Wonderful

Cost ? I am almost embarrassed to say..... $ 14.99 plus a Michelob Ultra 16 oz. of course.... Drink of choice optional.

I find it relaxing

I've seen those Longhorns chew up a few ISU Cyclones. :icon_wink:

Now for the fresh salmon lovers, with heart favorable Omega3s, Wild Copper River King Salmon - Whole by Pike Place Fish Market - Goldbelly tastes great as an alternative to steak. Not frozen, and it's the beginning of Alaskan salmon season. Pro tip, have this cut into steaks prior to shipping and go in with 4 others for a heart healthy alternative, delivered next day.

We get fresh Alaskan salmon in New England, but its a northern cold water seafood location naturally, so there is a natural market for it. In TV, we haven't found it yet. Haven't found fresh tuna for home cooked tataki either. I would eat tataki any day over a rib eye, for both taste and health.

sports "potstirring" guy

The best source for steaks that I know of is from the freezer of game hunters.

I am so lucky to have Northern Neck Meat Processing. All great local meats and chicken fresh cut to order. Add all our fresh seafood and I am in heaven.

A friend of mine just told me that he loves the tenderloin from Winn Dixie.

We like BJ's for meats too...have for decades

We'll buy a whole beef tenderloin (choice) at BJ's and cut it up into filet mignon, chateaubriand, large chunks for shish kabob and the leftover smaller pieces we use for stroganoff...we usually get 5 really tasty meals out of it, not counting the leftovers that we enjoy reheating for lunch...

For fish we rely on The Lighthouse Fish Market over on 466

We keep passing it by and plan to take a look one day, guess we should.

Thanks for the tip. We've been ordering from Kansas City Meats or Omaha Steaks the last few months. Hope you enjoy your ribeyes. Please let us know and we'll give it a try.

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

Begging for an edit.

Was it not shoe leather?