So I got two frozen ribeye steaks at my supermarket, the steaks produced from Strauss Farms, based in Wisconsin. I'm aware that people say the taste varies from the corn-fed norm (more complex, variable ,sometimes gamey); and I see all over on the web that people call it leaner and that it needs gentler cooking because low-fat, and not beyond medium rare (kind of like Bison, which I have cooked).
What I notice is that these steaks are really quite decently marbled. So I wonder if that changes the usually preferred approach? I'm partial to charcoal/hardwood grilling, generally.
Also, do I thaw them in the cryovac or unpackage them to thaw in the fridge, maybe on a covered rack?
Finally, I've also seen it said that the steaks should be brought to room temp, but that can be counterproductive when one wants some sear without overdoing the interior.
Any tips appreciated!
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