It all started with a 14.4 pound slab of ribeye.
Trimming the fatty end section and the sinewy membrane, I sliced approximately fourteen 13.5oz ribeye steaks:
And a slab of fat and sinew which I put to simmer until tender:
Which finally led to dinner:
A ribeye steak and a scoop of hard-boiled egg yolk smashed with some butter.
Some of dinner became leftovers.