I'd like to buy a really thick cowboy rib-eye to grill this weekend (20oz or so). Generally I don't see very thick rib-eyes in the stores around here. Where would be the best place to go get one? Would I have to have them cut it off of a rib roast?
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.