I’ve never been a fan of ribeye – or any fatty cut of steak (NY strip, etc).
Yet, the ribeye, T-bone, and NY strip seem to reign and rank high in mighty in the meat-lovers’ world.
I’ll stick with my filet mignon – tender, tenderloin – as the princess 👸that I am. Only the cream of the crop for me!
However, I was willing to give the good old ribeye a try.
I listened to Dax on Armchair Expert (one of my favorite podcasts – he and Monica are marvelous) and he convinced me to give it a try. I think it’s his favorite. (Other than the Emmy Burger at Emily NYC – I hope to try out that recommendation someday, as well).
Pat LaFrieda dry aged beef, EMMY sauce, caramelized onion, Grafton cheddar, on a pretzel bun with cornichon & fries
Pizza Loves Emilly
Dax revealed the “trick” this prime cut of beef – the magic is in the “melt.” The marbling needs time, slow and low heat, to melt and ooze, and become the glamorous, gleaming star it DOES LIVE UP TO BE!
Marvelous – magical – spectacular.
Thanks, Dax.
The flavor was superb.
Melted Marble Ribeye & Herb Smashed Potatoes
Oh, and long ago – in a different lifetime – my gal pal and colleague at Whole Foods (Adele) shared with me her love of cooked potatoes in herb butter, smashed and fried to perfection!
Gosh, where do I begin? How do I articulate?
Melted Marble Ribeye & Herb Smashed Potatoes
1-2 large ribeye steaks
1 Tbs. butter
sea salt and pepper
1 lb. tri-colored baby potatoes
4 Tbs. butter
garlic sea salt and pepper
fresh parsley
Preheat the oven to 425 degrees.
In a large baking dish, place the potatoes and butter, and season with salt and pepper.
Cover and bake for about 60 minutes, until somewhat soft.
Meanwhile, bring the steak(s) to room temperature.
Fire up the grill, getting it super hot.
THEN, turn down the heat to medium low.
Season the steaks and slather both sides in butter.
Throw the meat on the BBQ, cooking slowly. I’m not sure how long…you want that marbled fat to really melt, soften, and magically transform into eternal goodness.
Then flip. Cook on this side until the marble melting continues and char marks equalize for both sides.
While all of this prestidigitation is happening, remove the cooked taters from the oven.
Drain the season butter into a cast iron skillet. Heat to medium high.
Smash each potato to flatten and then fry on each side until crisp, 3-5 minutes.
Remove the steak(s) from the grill, accompany with the smashed taters, top with parsley and additional salt and pepper.
Serve, and be sure to drool. 🤤
Thanks, Dax! 🥩
I hope to meet you someday, and learn and laugh together over a prime cut of beef. (Please, oh please, can Monica come too?)
