New York Beef Co.

I bought a 1.38 lb rib eye on 5/14/15 from Philip. took it home & let it sit to room temperature for an hour. covered it in salt, pepper, & a coffee rub. put it on a rack in a 225 degree oven until the internal temperature was 125. took it out and let it sit 15 minutes. got my 12" Lodge skillet screaming hot, added a little canola oil (cold oil to a hot pan) & seared it 2 minutes on each side. it was incredibly tender, moist & tasty. next time I'll try peanut oil. I'm a LaGrangeville resident & I will be going back to buy more steaks from New York Beef Co.