In an eager consumer’s mindset and happy to finally be able to settle in at home for the next two months, my shopping trek last Friday involved a loaded cart of foodstuffs and a tally coming in at just under $200. Among the prize finds was an appealing extra thick bone-in ribeye steak, a surrender to a recent nagging appetite for red meat.
Heavily salted and left to rest in the fridge overnight, I undertook first a multi-flipped slow roasting on the lower-temped side of the grill before shoving it over for the crowning char. This reverse-sear style offers more even cooking, a thicker swath of the medium-rare interior one ought to desire, with all the flavor in that exterior crust formed at the end.
The fullness of this feast was felt with the seductive mound of homemade mashed potatoes, paired so well with the creamy peppercorn sauce. And roasted herbed broccoli, too? Heck yeah to all of that.
Maybe—just maybe—my appetite that night was kicked up by the mid-day task of a full-yard leaf clearance. From the back yard, the rear corner, all along the azaleas on the south side, plus all that had built up on the driveway: it got pushed down to the street for eventual collection by the city. I could definitely feel it in my body that evening but it came with a decent dose of satisfaction to have that chore completed.
With helpful guidance from “How to Grill a Gigantic Rib-Eye Steak,” by J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Updated 30 May 2023]
Creamy Peppercorn Sauce adapted from “Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.
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