The meat between the 6th and 12th rib is supremely marbled with fatty goodness that, when cut, makes up what you all know as ribeye steak. Cooked slow and low, there are few cuts of beef that can bring you closer to whatever afterlife you believe in.
Now that your mouth is watering in carnivorous anticipation, you may be wondering where to get this fine piece of meat in our fair city. Well fortunately for you, Seattle has many options ranging from expensive steakhouses to far more humble locales. Eater picked a few local favorites to help guide you in your quest to satisfy your inner caveman.
NOTE: Since we're focusing on "local" steakhouses that serve prime, rib we've purposefully excluded big chain restaurants like Morton's, Ruth's Chris, and The Capital Grille. Sure, you can get a decent steak there, too, but let's keep it real in the Puget Sound hood. The picks below are arranged alphabetically.Read More