The Best Cookbook Ever’s claim to fame may be right.
With a tile like “Best Cookbook Ever’, I was a little hesitant about this cookbook that was published last year. I picked it up and started reading in the store, it was so funny, I figured it was worth a good laugh even if the recipes weren’t great. As I read through it later that night, my husband kept looking at me as I snickered at the clever commentary. I have made four recipes from it so far and all have been great. The directions are wonderful and I’ve enjoyed the mixture of flavors, some of which are new to me. So I’m not sure if it’s the best cookbook ever, but it is definitely worth purchasing.
There is nothing earth shattering about this recipe, it is the cooking method that, while simple, makes this rib eye memorable. It’s seasoned with salt and pepper and a little garlic, thyme, and rosemary at the end, however, following their simple instructions really brought out the flavor of the meat. The recipe called for a 21/2 lb steak. My butcher just looked at me and gave me two smaller cuts about 1 pound each and suggested I try them. He was right as they were easier to handle and we ate one and are going to use the second for steak tacos this week. I love the flavor from a bone-in rib eye and the salty crust with the herbs was simple but perfect. I cooked mine to 140º with a meat thermometer and it was pink but not red, which is my preference. I will definitely be posting more recipes from this book.
Best Cookbook Ever Max and Eli SussmanPrint
Bone-in Rib Eye
- Category: Entree
- 2 pounds bone-in rib eye steak
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 fresh thyme sprigs
- 3 fresh rosemary sprigs
- Let the steak come to room temperature for 1-2 hours before cooking it.
- About 10 minutes before cooking, season it well with kosher salt and pepper. Coat the steak generously and evenly, then gently shake off the excess. Place on a wire rack and set aside at room temperature. Preheat oven to 275º.
- In a large frying pan big enough to hold the steak, warm the olive oil over medium-high heat. When the pan is smoking, add the steak and press down firmly to ensure even contact with the pan bottom. Let the steak cook without moving it for about 2 minutes. Carefully lift the steak, swirl the oil around in the pan, and flip the steak Press down and cook on the second side for 2 minutes, until the outer surface is deeply caramelized and dark brown, about 10 minutes total. At this point, flip the steak onto the rounded edge to render some of the fat.
- Add the butter, garlic, and herb springs to the pan and using a large spoon baste over the steak with the fat and pan drippings. Flip and repeat. Reduce the heat to low until the butter has browned but not burned.
- Transfer the steak to a clean wire rack set on top of a sheet tray. Pour the pan drippings into a heatproof bowl and reserve. Place the steak in the oven and bake, flipping every 3 minutes, until an instant-read thermometer inserted in the thickest part registers 140º for medium.
- Remove from the oven and let the meat rest without touching for at least 12 minutes, cover with foil to keep it warm. Remove the bone and carve pouring drizzle from the pan over the steak.
- Best Cookbook Ever Max and Eli Sussman