They say grass fed & finished. What do u think? $23/LB for GF ribeye. $13/LB for GF London Broil. They're from the same farm, sold @ Whole Foods in Charlotte NC.

Here is my routine... Do u have any tips/ideas I could use? -I get home from shopping and cover with salt, white pepper, garlic, onion, rosemary them (strips & Ribeyes.) Then I rewrap them in the packaging and put them in a Ziploc, write date on Ziploc, and put in freezer. -For my London Broil I throw it in a Ziploc, and cover with YURI YURI terryaki. -The night before, I pull the steak out of the freezer and throw it in the fridge to defrost. Then I take them out 1-2 hours before cooking. -I have a cast iron, but I'm thinking about using the grill. I love the crust I'm able to obtain cooking outside. (My wife won't let me use high temp oils.)

Also: What's the part of meat that wraps around the eye of the ribeye? The really marbled part? That is my favorite.

Originally from Danbury, CT for all my CT fam! Wadddupp

Thanks guys.