Properly slicing a Ribeye steak

The article discusses the method of slicing a bone-in "Ribeye" steak to serve it in the style of fine dining restaurants. It also provides a history of American steak restaurants starting from 1837 and highlights their significance in enhancing the concept of luxury and the social experience associated with eating meat. Chef Florence explains that proper slicing requires separating the cut from the bone and cutting it into quarter-inch-thick slices from the fat layer, then arranging them in an interwoven pattern to enhance flavor and appearance. This technique reflects the heritage of American steak restaurants and their historical influence on cattle raising culture and hospitality.

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