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Ribeye

Technique: Little Alley Steak’s Tony Manns Jr. on grilling ribeyes

“I like a steak with personality,” says Tony Manns Jr. To him, no slab of meat fits that profile better than a ribeye, characterized by a generous marbling of fat that adds rich, robust flavor and juiciness.

Video: Grilling steaks with Kevin Rathbun

For the latest issue of Atlanta magazine, dining critic Bill Addison searched high and low for the best steakhouse in Atlanta, consuming 336 ounces of ribeye, New York strip, and filet mignon in six weeks. Based on his experiences, we’ve put together the definitive guide to steakhouses in Atlanta, while taking into consideration everything from the veteran servers to the chilled seafood that complete the experience.

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