I agree Chef Andy, the spinalis is the best part. Wife likes it lean, so she gets the eye of rib. Spinalis (cap) for me.
Ok, so now I'll start my 18 month journey. Please do a BAIÃO DOIS . Brasilian dish. It's so fantastic
Why to modern chefs and restaurants feel they have to carve a steak before serving. Don't they supply knives and forks to customers?
Slight correction, try to pronounce "spinalis" as spin+alis (not like the first sound in gnochhi or new)
that's easily a MASSIVE ribeye, and as an average american, i will never see one that big in my entire life
Groovy is starting to see through the matrix 😂 he’s started his hero’s journey
What weight is that rib eye?
I agree Chef Andy, the spinalis is the best part. Wife likes it lean, so she gets the eye of rib. Spinalis (cap) for me.
marc spaniels
I want it perfectly done twice please!
Or thrice, until is completely cooked, thanks
Ok, so now I'll start my 18 month journey. Please do a BAIÃO DOIS . Brasilian dish. It's so fantastic
"half a centimeter". dude, thats almost two hahahah
Right…right…"two" ppl
Half a centimeter
There is nothing on earth more delicious looking than a properly cooked steak
Wait I thought the fat was the eye?? Cuz it’s white
Why to modern chefs and restaurants feel they have to carve a steak before serving. Don't they supply knives and forks to customers?
❤ this cook! Very versatile
Spinalis is also my favorite part of the ribeye, so therefore the cow
"Around half a centremetre" as he cuts inch slices
The Man himself. Good work cuzz
Slight correction, try to pronounce "spinalis" as spin+alis (not like the first sound in gnochhi or new)
Aspens Laois Belarus’s wtf ???
that's easily a MASSIVE ribeye, and as an average american, i will never see one that big in my entire life
I’m hungry now
Im a stupid American and even I know that wasn’t half a centimeter😑I’m not falling for your tricks…
Nah mate, feed it to the me
You give the best part to the dog? Dog must love ya😂