I have never tasted anything like this anywhere around the world but in his subarban Longisland home in NY. Besides his love and affection the steaks from his grill carries his culinary expertise and a command over the art of meat grilling. Learning to cook that magnificent rib-eye steak with him was a totally epicurean experience.
The Rib-Eye is cut from the top of the rib primal of a cow, precisely from rib 6 through 12. It is the Prime Rib, meaning from prime grade beef with which we were playing at this cooking adventour.
Trust me the final product 20 minutes later on plate literally melted at every bite in my mouth, can be carved with even blunt most steak knives, all crusty, buttery from outside and succulent, juicy inside.