Ribeye Jerky
![Ribeye Jerky](/content/images/size/w960/wp-content/uploads/2016/03/ribeye-jerky-sunlight.jpg)
I’ve taken to making fatty “jerky” in the dehydrator from thinly sliced chuck steaks they sell at my local grocery store.
It looks like this:
![chuck-jerky-300x169.jpg](http://www.mostly-fat.com/wp-content/uploads/2016/03/chuck-jerky-300x169.jpg)
It absolutely melts in the mouth as it is, though, believe it or not, I sometimes spread butter on it.
My local store also sells thinly sliced ribeye. This I consider a crime. There is no way to cook it to rare like that.
Yesterday, however, I was looking for the thinly sliced chuck and they had none. What they did have was thinly sliced ribeye, marked down for no apparent reason. I realised that it cost only slightly more than what I pay for the chuck, and a beautiful idea formed in my mind…
Here are some photos of the succulent result:
It’s definitely not the best ribeye I’ve had, but it’s easily the best jerky.
![ribeye-jerky-pull-169x300.jpg](http://www.mostly-fat.com/wp-content/uploads/2016/03/ribeye-jerky-pull-169x300.jpg)
![ribeye-jerky-bitten-0-169x300.jpg](http://www.mostly-fat.com/wp-content/uploads/2016/03/ribeye-jerky-bitten-0-169x300.jpg)
![ribeye-jerky-bitten-169x300.jpg](http://www.mostly-fat.com/wp-content/uploads/2016/03/ribeye-jerky-bitten-169x300.jpg)
![amber-with-ribeye-jerky-169x300.jpg](http://www.mostly-fat.com/wp-content/uploads/2016/03/amber-with-ribeye-jerky-169x300.jpg)