The Butcher’s Secret: Perfectly Tender Pan-Seared Ribeye
“I was buying meat when a woman next to the butcher whispered a secret. She told me to look for the ‘Spinalis Dorsi’—the curved outer muscle on a ribeye. It’s the most tender, marbled part of the entire cow.” The secret to a restaurant-quality steak isn’t just in the seasoning; it’s in the marbling and…
