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A cut above

Rib-eye steaks are rich and juicy, but a panel of tasters finds that not all rib-eyes are equal

By Jonathan Levitt
Globe Correspondent / February 7, 2007

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The rib-eye, or Delmonico, is a thick, evenly marbled steak cut from the small end of the ribs, and probably the most flavorful steak on the beast. It is tender, but not mushy or bland like a filet mignon. It bites back, but is not as tediously chewy as flank, skirt, and hanger. To cook a rib-eye, there ... (Full article: 769 words)

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