“One-Armed” Rib-Eye Steak with Black Bean Sofrito

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Robert calls this a “one armed steak” because when he broke his right (steak-flipping) arm, he decided to leave a 6-inch-long rib bone in each steak to make it easy to flip the steaks with his left hand.

The sofrito would be good with grilled or roast chicken as well; sometimes Robert adds kernels of fresh