The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.
With us, it's a very specific audience. If you like steak, this is it for you.
A good cut of steak is always a go-to splurge.
I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality.
Ruth's Chris is my favorite restaurant, and I always order the rib eye, medium-rare.
I'm your top prime cut of meat, I'm your choice, I wanna be elected.
I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
