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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2 generously

A CookTale

Cathie called Fred Brill, meat manager of Adam’s Fairacre Farm, to order a well marbled prime Rib Eye. Our guess is that Fred misunderstood and thought Cathie was planning on a dinner party for a group. What she brought home was an exquisite slab of Beef that weighed well over two pounds, and that was just for the two of us. The meat was wonderful, and the leftovers will make a terrific Hash. Thanks Fred for misunderstanding. And make sure you do it again.


Rib Eye Steak 1-1/4″ to 1-1/2″ thick
Kosher Salt & Black Pepper


1. Heat a cast iron pan to searing hot. Heat the oven to 425 degrees F.

2. Well season the Steak. Add to the pan & sear for 3 minutes a side, using a grill press to achieve strong sear marks.

3. Place in the oven for about 10 minutes. Using an instant internal thermometer, check the temperature. 120 degrees is rare, the way we prefer.

4. Allow to rest for at least 5 minutes for the juices to recirculate.

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