posted
02/28/12
Rib eye doesn’t just have a manly name—it’s also got a taste so spectacular it’ll knock your socks off. Not to mention the socks of whoever is lucky enough to be joining you for a meaty feast with it as the centerpiece. Combine with the proper appetizer, sides, wine and dessert, and it just might knock a few other things off a female dining companion. For all the prep tips you’ll need, read on.
1. Know Your Cut
One of the tenderest cuts of beef, rib eye boasts a beautiful red color and impeccable marbling—a lot of it—which gives the meat its flavor. That also makes it one of the most expensive cuts on the market, to the tune of up to thirty dollars per pound. But trust me, it’s worth it.
Rib eye can be served either bone in or bone out. Without the bone, it’s called Delmonico. I suggest you go for bone-in. There’s much more flavor that way.
2. Drop Some Trivia
As you’ve probably guessed, it’s called “rib eye” because of the rib bone attached to the meat. However, rib eye can be served either bone in or bone out. Without the bone, it’s called Delmonico. Of course, I suggest you go for bone-in. There’s much more flavor that way.
3. Prep Shrimp, Spuds and Suds
A great way to start a rib eye steak night is with a spicy shrimp cocktail. If you can get U10 shrimp, that’s the best way to go. “U10” means the shrimp are so big that less than ten of them make up a pound. Mix some cocktail sauce with a generous teaspoon of Worcestershire sauce for optimal spiciness. As for sides, I like to serve a rib eye with two things: potatoes Lyonnais and creamed spinach. For the former, sauté some onions with olive oil and salt, then roast red potatoes in the pan with slices of garlic at 325 until they turn golden brown. Drink-wise, go with a super Tuscan wine like Ornellaia. It’s full-bodied, flavorful and fruity, the perfect complement to this cut of beef.
