Steaks: The Ribeye

Erik asks about steak. This is an easy one. The Ribeye. Flavorful, marbled, a great cut. I like it done simply, I like it with strong sauces or marinades. It usually has enough character to stand on its own – even with something like a Blackened Cajun treatment, the meat itself comes from.

This leads into another question, and the answer is: Ray’s the Steaks, in Arlington. My favorite steakhouse due to its simplicity and focus on the food. He uses a fairly lean Hereford, and butchers on site. Just excellent.

Advertisements

Author: Kevan

Director, Technology at Capital One Labs. Married to Erin, with two sons, Cooper and Fletcher. We live in Arlington, VA, USA.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s