Split a whole ribeye at the seam vs cutting across. Never going back.

I used to just slice ribeyes the usual way, grain and all. Last month I tried splitting the spinalis and the eye at their natural seam, like two separate steaks out of one cut. The cap cooked way more even, no chewy band where they meet. Cost me a little extra time per steak but the difference was night and day. Anyone else bother with this or am I overthinking Sunday dinner?

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davis.noah22d ago

Fell down this exact rabbit hole last month and now my wife jokes we need a second mortgage for the extra ribeyes I'm burning through. Took me three tries to even find the seam without mangling the thing into what looked like a sad, defeated accordion. But once I got it, yeah, the cap came out so tender I nearly cried into my mashed potatoes. Guess I'm officially the guy who overcomplicates steak now, but man, it beats choking through that rubbery middle band. I'll take the extra ten minutes over a mediocre chew any Sunday.