We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Sliced right, with mashed taters and sauteed spinach with garlic on the side, can nourish 4 active, daily exercisers very well.
For their thickness, 5-6" minutes on each side, after salt and lots of pepper, and with butter in the pan, on highest (preferably gas) heat, gives good rare meat - a burnt crust and almost raw in the middle. Heaven.
Those ribeyes seem expensive, but when sliced up for four people the cost per person is like MacDonalds.
COSTCO has some pretty nice meats, and what I like about their selection, they regularly carry Prime as well as the more commonly-available Choice grades. They're pricey, but......Once you have had a Prime grade sirloin, it's hard to go back to a Choice ribeye.
The odd thing about that picture is that it almost looks like the skillet is sitting on an indoor gas range instead of outside on the turkey fryer burner where it's supposed to be when you need the proper 600 degree heat. Unless you've got a commercial range or you've drilled out the burner orifice, you're never going to be able to pump out the btu's of a good turkey fryer.