Live Action Quick Tips
Did you know….
While the beef cow is still alive, different parts of its body perform more work or bear more weight than other parts. All of this strain and exercise can make those areas more lean and tough. The more tender cuts of meat are located in sections of the cow that didn’t perform as much work or bear as much weight, such as the upper rib cage. This is the section of beef rib which provides such popular cuts as prime rib, standing rib roast, bone-in rib steaks and the boneless rib eye steak. When the rib section is trimmed but not separated, it is sold as a standing rib roast. If the rib section is separated into individual ribs but not deboned, it is sold as rib steak. Only when the rib bone is removed and other undesirable tail pieces are trimmed away can it be sold as a rib eye.
Because a ribeye steak contains significant ribbons of saturated fat or marbling, it become especially tender during the cooking process. The fat between the muscle tissue slowly melts into the meat, creating a very smooth and satisfying texture. This is why rib eye steaks are ideal for direct heat cooking methods such as grilling, broiling or pan frying. Slow roasting a rib eye steak would only cause the fat to render out of the meat, leaving a very tough and dry piece of beef in its wake. Most ribeye steak recipes call for at least a two step cooking process; a quick hot sear, followed by a slower direct heating method. Steakhouse cooks typically grill ribeyes on a grate over hot coals or gas burners.(wisegeek.com)
Above $61 for full dinner menu unless you can get there for Happy Hour at bites start at $7
Ribeye, Crabcakes- ask for extra mayo
So it’s Happy Hour time and I am in the mood for something elegant in flavor today and delicate to the bite.
What better place to have a couple of drinks in a ritzy setting than Morton’s Steakhouse in Downtown San Jose.
Time for some live action eating! Let’s talk about it..