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<blockquote data-quote="svnmag" data-source="post: 381501" data-attributes="member: 330">IDK:&nbsp; Grandma used to fry cube steak in butter/corn oil slowly (after beating the hell out of it).&nbsp; ItalianGrandma probably added her wine to the pan.&nbsp; The meat tasted great out of the skillet and both gravies were awesome for the mashed potatoes.&nbsp; I don't recall either lady using seasoning of any sort during the cooking process which is why I posted this vid.I'm not sure if Grandma ever ate a ribeye.&nbsp; Italian Grandma would salt dry cast iron and place over HIGH heat; in the meantime she'd imbed small garlic pieces in the meat; shake black pepper all over it then flash fry quickly in a demon's hell.&nbsp; &quot;Our&quot; ribeyes back in the day back in the Hills never exceeded a 1/4in. She learned this from her father who loved Spring as he could give the American Robin the same treatment.&nbsp; Was informed by the History Channel the Romans were ravenous about &quot;thrush&quot;--so there you go:<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile&nbsp; &nbsp; :)" loading="lazy" data-shortname=":)" />&nbsp; Dove/robin?...THIS is the best way to make a ribeye steak at home.&nbsp; Period.&nbsp; Lots of smoke&nbsp; (could this be done on the grill and how would the math change by opening the lid: Is the only solution a probe?):[MEDIA=youtube]mLi3G7RSUS0[/MEDIA]</blockquote>

[QUOTE="svnmag, post: 381501, member: 330"] IDK: Grandma used to fry cube steak in butter/corn oil slowly (after beating the hell out of it). Italian Grandma probably added her wine to the pan. The meat tasted great out of the skillet and both gravies were awesome for the mashed potatoes. I don't recall either lady using seasoning of any sort during the cooking process which is why I posted this vid. I'm not sure if Grandma ever ate a ribeye. Italian Grandma would salt dry cast iron and place over HIGH heat; in the meantime she'd imbed small garlic pieces in the meat; shake black pepper all over it then flash fry quickly in a demon's hell. "Our" ribeyes back in the day back in the Hills never exceeded a 1/4in. She learned this from her father who loved Spring as he could give the American Robin the same treatment. Was informed by the History Channel the Romans were ravenous about "thrush"--so there you go::) Dove/robin?... THIS is the best way to make a ribeye steak at home. Period. Lots of smoke (could this be done on the grill and how would the math change by opening the lid: Is the only solution a probe?): [MEDIA=youtube]mLi3G7RSUS0[/MEDIA] [/QUOTE]

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