Filet mignon and t-bone is nice, but ribeye — you bought the flavour. When you cook you don’t should put a lot of seasonings on it. You’ve got that little piece of fats in the center.The story goes that there was a barber and a pastry chef working subsequent door to one another during the 14th-century and that they had a somewhat macabre deal. You see, in accordance with legend, students from the...