The score·Named
Herb butter ribeye
A night that asked for more than Tuesday.
A night that asked for more than Tuesday.
A night that asked for more than Tuesday. We ate slowly on purpose.
One plate
the ribeye, as much as he wants
The other
a few slices, and the greens
lingering·about 30 minutes·first sat with this Saturday, February 14
About this much
Adjust until it feels right.
- A ribeye, or the best steak in the house
- Soft butter mashed with herbs — whatever is alive
- Salt, early and heavy
- A cast iron if it is seasoned. A heavy pan if not.
Play it
A suggestion, not a command.
- 01Steak out of the fridge while you mash the butter.
- 02Searing heat. Do not move it until it releases.
- 03Butter in late. Baste. The herbs should just wilt, not fry black.
- 04Rest. Slice against the grain.
- 05Herb butter on the cut faces, not as a garnish on the rim of the plate.