Maggie's Farm

Ribeye, whether as a roast or cut into steaks, is the tastiest and most succulent cut of any ungulate. I prefer the steaks over the roasts, because I love the contrast between the surface, caramelized char and the almost raw center. Pan broiled, of course. Salivating as I write that... To me, regular prime roast is just an excuse to eat fresh horseradish.

But to Roasts,  What Is the Difference Between a Prime Rib Roast & a Rib-Eye Roast?

Also,  Prime Rib vs Ribeye – Explore what is the difference

Since we're on the topic, what's a New York Strip Steak?  Not my favorite, but ok in a pinch. In my opinion, the only cut suitable for a grill.

Some of our readers, like me, have butchered countless deer (not perfectly, but well-enough) and know all the cuts of hoofed critters first-hand. 

One more: Italians (Northern Italians) love their steaks. It's the luxury Secondi in Italy. When I cook a steak, I sometimes throw a couple of sliced onions in the juice, sometimes some garlic too but it's not needed. Good steak needs only salt and pepper, maybe some olive oil, and butter. Italians like to flavor steak with lauro (laurel leaf) or rosemary. I do not care for that Lauro (Italian Bay) flavor.