Grilling pro-tip: next time you're cooking a ribeye steak, cut off the ribeye cap (the tender outer edge) to cook separately. There is a big difference in density between the cap and the center. Cooking them together will inevitably give you part of the steak that is either over or under cooked for your liking. Before I started doing this I would end up with a medium-well or well done cap and medium center. Now I get medium everywhere, every time.

#grilling #steak #meat