Behold, the Perfect Rib-Eye

Most steak connoisseurs agree, the rib-eye is the ultimate steak. It offers the perfect balance of flavor and tenderness, and it's ideal for grilling, broiling, and searing. No other cut of steak can satisfy carnivorous cravings in quite the same way. When you're selecting a rib-eye from the meat case, here's what to look for…


1. A relatively small eye. The eye meat is tasty, but even better is…

2. A relatively large cap (also known as lip, lifter, or deckle), which any rib-eye aficionado will tell you is the best part of the steak. The most perfect rib-eye has about as much cap meat as eye meat. If I could get a cap steak, I would. By the way, a large cap indicates that the steak came from the chuck end of the rib.

3. Only a small lump of fat. Every rib-eye steak has a fat mass that's situated between the cap and the eye. The smaller it is, the better. However, fat is desirable when it comes in the form of…

4. Ample marbling. These flecks of fat melt as the steak is cooked and keep the meat moist and succulent. Prime grade steaks have the most marbling and also the highest price tag. Choice grade steaks are relatively affordable and often have impressive amounts of marbling. Select grade steaks have little to no marbling and are hardly worth eating.

5. A thickness of approximately 1 ¼ inches so that each bite has a good ratio of seared surface to juicy, tender interior. Also, look for a steak that's cut evenly so that it cooks evenly.

6. Small overall size. Ideally one rib-eye steak should equal one serving, and each diner should get a steak of his or her very own so as to avoid sharing and the inevitable fisticuffs over who gets the cap end.

Incidentally, this particular rib-eye steak is grass fed, grain finished, ungraded (but looks like choice), and wet aged (dry aged would be even better). It's just less than 1 ½ inches thick and weighs in at about 12 ounces.

Meatloaf

Now that’s some honest comfort food to fill your belly. My meatloaf is so full of flavor, that people are shocked to learn it’s made with turkey, not beef. In fact, it’s so good that it became the single best-selling item in the deli when I was the Store Chef at Wild Oats Market. Will you forgive me for bragging?

Turkey Meatloaf
Printable Recipe

Unsalted butter, for greasing the baking tray
4 large eggs
2 small yellow onions, quartered
10 to 12 cloves garlic
1/3 cup tomato paste
½ cup packed Italian parsley leaves
2 teaspoons dried oregano
2 teaspoons dried basil
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
2 ¾ pounds ground turkey, preferably dark meat
3 cups panko breadcrumbs

Preheat the oven to 350˚F. Butter a foil-lined baking tray. Combine the eggs, onions, garlic, tomato paste, parsley, oregano, basil, salt, and pepper in a blender and blend until smooth.


Mix together with the turkey and panko in a large bowl. Transfer to the baking tray and form into an even loaf.


Bake for about 1 hour and 15 minutes, or until cooked through. A meat thermometer will register 165ºF when it is cooked through. Tent with foil to keep warm, and allow to rest for about 15 minutes. Cut into thick slices and serve immediately.

Serves 8 to 12. This recipe is healthy and economical in addition to being absolutely delicious. Ground beef can, of course, be substituted for the ground turkey. Leftovers make fantastic meatloaf sandwiches.