Last night i cast iron seared some chuck eye steaks. This is the cut at the end of the ribeye loin, its the same meat just without that distinctive eye shape marbelization, and its about half the price and just as tasty, check it out. We had that with a side of roasted bliss potato's and baby bella mushrooms, both then sautéed in garlic oil, minced garlic and S&P. For drink we had a nice glass of Murphy Good cabernet from Alexander Valley. It was a fantastic meal to say the least !!!