Ribeye

Approximate Cost: $25–$60

I’m sympathetic to food ethics, and I try to buy responsible products, but you have to pick your battles. I usually buy mid-range meat, like Angus ribeye, especially when it goes on sale for five dollars per pound. You can apply the same techniques to really expensive and responsible steak, too. (But you might want to check with your physical trainer and nutritionist about the gratuitous use of beef fat.)

Ingredients

You will Need

  • one 5–7 pound rib roast with a large “lifter
  • kosher salt

Method

  1. Portion steaks.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Salt and age steaks for 2 days, using about 1 tablespoon of salt per pound.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. On the day you’re cooking, temper steaks for at least 30 minutes and up to 4 hours.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Render fat removed during butchering/portioning.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Sear steaks for one minute on each side in ⅛" of smoking hot beef fat.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Remove steaks from the pan.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. If you’re finishing the steaks by basting them, tip the pan toward you, place the steak on the far end, and repeatedly spoon hot fat on top of the meat. Welcome to fine dining.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  8. Once the steak has reached the desired degree of doneness, remove and rest it in a warmish place for another 7–10 minutes. Most cooks would rather slice their own wrists than an unrested piece of meat. In the words of C+C Music factory, “chill baby baby chill baby baby wait.”

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra