No doubt you have cattle where you come from, but the Lone Star State has many, many more. “In this great staple article of food supply,” wrote newspaperman George H. Sweet in 1871, “Texas has a mine of wealth far more extensive than the gold diggings of California.” Eleven million cows make a lot of steaks, and the ribeye is king, a gorgeous hunk of crimson-colored meat shot through with pearly fat.
Buy It: The meat counter can be a little intimidating. Look for a cut that’s around 1 to 1 1/2 inches thick, and don’t hesitate to ask your butcher for advice.
Prep It: Bring your prize to room temperature, pat it dry, and then set about to seasonin’. All that beautiful beef needs is lots of kosher salt and freshly ground pepper, followed by a nice massage with canola oil.
Grill It: Rustle up a hot fire and throw the steak on. Don’t wander off; it needs only 4 or 5 minutes per side. Then take it off the grill and let it rest for about 10 minutes, which is just about how long it will take you to plate your taters.
This piece is just one bit of wisdom offered in our April 2015 cover story, “Welcome to Texas!” a friendly user’s guide for our state’s most recent transplants. To read more advice, go here.