We love our rib eye. Whether we roast it whole or break it down, the flavor and richness are always an indulgence. In our second video we share our technique for breaking it down.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Rib Eye Steak, Our Way
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
Gaitri Pagrach-Chandra: Sugar and Spice: Sweets and Treats from Around the World
Ludovic Lefebvre: LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre
James Freeman: The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
Essential Equipment from Our Kitchen
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