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Cut off, doesn't mean the rib eye muscles end. they go into the chuck, which is about one quarter of the price. that's actually a rib eye. but it's less on the chuck side. so you could ask for a chuck steak, grind that, and you're going to get the flavor of a rib eye. >> all right. now, what if you like a new york strip? >> that's my favorite. >> new york strip steak, flatiron. so this cut right here from the shoulder is closest to flavor to a new york strip steak. so at one quarter the price, you're going to get a new york strip experience in a hamburger. >> so you might save 25 bucks for one...

How to grill, fundamentals. for example, move your meat? >> what you do first is you want to obviously season your meat. i bring this out for about ten minutes out of the cooler. simple salt and pepper on your rib eye and maybe famous dave's on your double chop pork here. we have our butts and our brisket and our ribs. over on this green egg here, open that baby up, we have nice, beautiful rib eyes going right here and some double chops. what i'm going to do, i made a little brush out of some herbs. this is garlic butter. >> it looks like something from early america. >> you can impress your f...

Last night's dinner for the french president, caviar, rib eye, and quail eggs. i have no idea what that means. let us say, everyone might need to run to france to burn off the 2,500 at the minimum they just gobbled up. rodney davis is fed up. you're saying michelle obama has to have a taste of her own pudding and none of that, i guess, correct food was there. >> you're absolutely right, neil. >> you have to do this with a french accent, congressman. i'm kidding. go ahead. >> i'll save that for next time. let me tell you, you know, we laugh and we jest now, but this is no laugher matter what is...

>> this is what we're known it, thinly sliced ribeye marbled. >> oh, it's beautiful. roast guey, thin-sliced rib eye, and bulgogi, thinly sliced fat-marbled beef, barbecued tableside. >> for its it's funny that barbecue has become the gateway to our food. >> hey, it could be worse. at least it's delicious. >> it's delicious and we're like, okay, this is the portal, and we're cool with that. >> and this kimchi bulgogi will come back. basically kimchi fried rice, so many great rice dishes with that outer layer of crispy stuff is just the best. >> a tableside cooking, i think people overlook that...

>> this is what we're known it, thinly sliced ribeye marbled. >> oh, it's beautiful. roast guey, thin-sliced rib eye, and bulgogi, thinly sliced fat-marbled beef, barbecued tableside. >> for its it's funny that barbecue has become the gateway to our food. >> hey, it could be worse. at least it's delicious. >> it's delicious and we're like, okay, this is the portal, and we're cool with that. >> and this kimchi bulgogi will come back. basically kimchi fried rice, so many great rice dishes with that outer layer of crispy stuff is just the best. >> a tableside cooking, i think people overlook that...