Avant-garde chefs are experimenting with less traditional and globally inspired flavours on their rib-eye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your cowboy rib-eye Argentinean/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their rib-eye Souvlaki-style (skewered and with Greek seasonings). How would rib-eye with global flavours fit your menu?
Global Flavours for Rib-eye
![Herb crusted ribeye](https://sterlingsilvermeats.com/wp-content/uploads/2019/11/MENU-IDEA_Global-Flavors-for-Ribeye.jpg)
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