Been trimming ribeyes too lean for 8 years until a customer showed me

I always cut all the fat off the cap because I thought people wanted lean meat, then a regular named Frank told me I was ruining the flavor and that he'd been buying his ribeyes elsewhere. He pulled out a picture of a properly finished ribeye from a shop 20 miles away and I could see the fat cap was double what I was leaving. How do you all handle the fat cap on ribeyes, do you leave a thick layer or trim it back some?

2 comments

2 Comments

taylor_mitchell8021d ago

Why do I feel personally attacked by a ribeye fat cap right now?

marywells21d ago

That ribeye fat cap is basically looking at me and saying "remember all those times you said you'd start your diet Monday?" And I'm over here like "but it's Tuesday and I'm weak." I literally had a conversation with a steak last week. Told myself I'd just trim it off. Spoiler: I didn't. Ate every single chewy, glorious bite like it was my last meal on death row.