That was exactly the info I was looking for. Thanks!

Thank you. That was enlightening.

Dickie, that was some good information! I used to be a meat cutter in a grocery store so I know you’re spot on. TFS👍

Thank you very much for explaining this in detail.. I never knew this..

Thanks for your help

That was a great video and clear explanation for what to look for Dickie! The trifecta ribeye wins. Have a great week brother!

Thankyou so much for doing this video. The only thing I knew about ribeyes was to make sure it has enough marble. Thankyou for doing the k.i.s.s. method because it immensely helped me out and I feel dumb for not knowing this but elated that I know this information know. I don't have a grill so I cook my steak on a pan. About 45 minutes before I cook it I put cisco oil on it then salt and pepper then brown sugar on both sides. I then put oil in the pan on high heat for about 3 minutes. Then put steak on for about 70 seconds and flip then put some butter in and scoop the butter sauce on it. Just asking if I'm doing anything wrong or if I need to add anything?

Oh snap! He dropping facts I didn’t even know about. THANK YOU!

Tri-heart! Very good info video!

Hey bro I didn't know you were back at it. Great information. Good to see!

I just watch the other Steak rib eye channel n she said exactly what you explain tail,,eye,,,and the other end Make a difference so true tnks I m going back to eating meat little by little,,mm u know how to really tell. She said here in Texas this cut is about 14 doll,,,,,,blessings and thanks

That one steak probably should be call a NY Strip because that's what it looks like and, I'm pretty sure, it is the end of the rib primal that it was cut from. That Chuck end is definitely the best and halfway between them is the limit for me. Can't hardly find that chuck half on sale as a half rib roast though. They always want to sell it as individual steaks at a higher price point.

Who the hell would have a friend that likes well done steaks?

Dickey Boucher. Great video

How should we think about fat when selecting a ribeye?

I m missing the names of the rib eye parts. Tail ,,,,Eye,,,,Spinal Minor,,,and End Spinal

👌🏾

so the next time im at the store throwing steaks out the cooler nope not that one nope not that one ill tell them NOOBs BBQ & MORE sent me LOL good video my friend keep tubing

Love me some ribeye 🥩

Great class Dickie! That second steak looked like a NY Strip... not much of the good stuff at all. Take care.

Eye, spinalis minor, and spinalis

Hey man, great video! Thanks for posting. I have a cooking channel too, come check it out sometime! Thnx, I subbed, can’t wait for more videos

That like to dislike ratio...