Aged bone-in ribeye

Josh was craving a steak. Nothing wrong with a good steak, but all ours were frozen.

So we headed over to Whole Foods, where we had seen some good looking steaks the day before. We had seen some White Oak Pastures ribeyes, but they were gone. The aged bone-ins now were grass fed from Brasstown, NC. We bought one good looking one.

I was worried about cooking the ribeye on the Egg, so I planned to cook it on the grill pan. I whipped up a batch of Francis Mallmann's chimichurri as usual.

I prepared a saute of garlic, Indian Ridge squash, Burge Farms okra, and McMullan Family Farms tomatoes.

I also mixed up the arugula with the normal lemon juice, Il Bel Cuore evoo, and aged parmgiano strips.

The grill pan made some magnificent quadrillage. With a just warm dark red center, the ribeye came out a luscious rare. I also chomped on the bone. Quite tasty, but wow, we hadn't had this much beef in one serving in a while.