4 Levels of Steak: Amateur to Food Scientist Epicurious

[Kali]

5. um, close to OK was

chef 2, but she called her steak both a NY strip and a sirloin.

don't know what level I am, but ribeye cooked over anything but a charcoal or wood fire is just inferior. I will eat it seared in a pan, but with no evidence of fire...it is just meh. maybe that is why she felt the need to soak it in marinade and sauce?

number one should just throw hers in a crock pot with bottled bbq sauce, that is what she made. that is the steak I would have marinated.

marinating a ribeye is just wrong. why? might as well use ketchup. a good piece of meat has all the flavor it needs (especially cooking it over wood). save the marinades for cheap lean cuts. (not that flank steak is cheap any more )