Straight Up Tasty by Richman Adam

Author:Richman, Adam
Language: eng
Format: epub
ISBN: 978-0-385-34449-4
Publisher: Potter/TenSpeed/Harmony
Published: 2015-05-11T16:00:00+00:00

BONE-IN RIB EYE

SERVED OVER ARUGULA AND AVOCADO

Serves 2 I am fortunate, being in the food industry, to have very generous friends with access to amazing foodstuffs. Pat LaFrieda and Mark Pastore of Pat LaFrieda Meats are a prime example—they gifted me with a ridiculously large box of their incredible steaks. Those guys know that bone-in rib eye is my absolute favorite cut because of its rich fat marbling and all the delicious flavor that comes with cooking meat on the bone. As far as really good steaks go, I generally think less is more. Salt, pepper, olive oil, and then careful monitoring of temperature usually produce an incredible steak. One night in Los Angeles, though, my manager had me over for dinner and served sliced steak over arugula and avocado, a presentation even I, who add avocado to just about anything, had never encountered before. The heat of the pan-seared meat wilted the arugula with the juices, creating a rich, light dressing for the greens and avocado. The combination of the bracing, peppery arugula, creamy-cool avocado, and the steak’s unbelievable buttery, salty juiciness is just perfection.

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