It's Spring! Eat Meat!

It's time to move the cooking back outside! Not that the winter has stopped me from utilizing my grill. But yesterday marked the Vernal Equinox, also known as the first day of Spring. The weather has certainly been better here in the DC area and it looks like we have seen the last of the snow this year. Maybe.

I spotted this recipe in the New York Times Magazine. It's possible I drooled on the pages a little . . . I was reminded of the time that I had dinner with a friend at his house. We grilled enormous Porterhouse steaks and then we sat down and watched Zulu.

There are actually two recipes here. The dreadfully easy straight up method and the second, more involved grilling one.

1966: Rib Roast of Beef
This recipe appeared in The Times in an article by Craig Claiborne. Recipe adapted from Ann Seranne, a former editor of Gourmet.

• One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds
• Flour
• Salt
• Freshly ground black pepper.
  

1. Remove the roast from the refrigerator 2½ to 4 hours before cooking.
2. Preheat the oven to 500 degrees.
3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
4. Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven. Makes about 2 servings per rib.
   

Roasting Chart:











No. of Ribs	Weight Without Ribs	Roasting Time at 500 Degrees
2	4½ to 5 lbs.	25 to 30 mins.
3	8 to 9 lbs.	40 to 45 mins.
4	11 to 12 lbs.	55 to 60 mins.

2011 - Grilled Prime, Dry-Aged Rib-Eye Steak
by Harold Dieterle, the chef and owner of Kin Shop and Perilla in Manhattan.

For the herb butter:

• 3 tablespoons unsalted butter, softened
• 1 teaspoon grated lemon zest
• 1 teaspoon minced chives
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper, to taste
  

For the savory crust:

• 1⁄3 cup panko (or other) dry bread crumbs
• 1 tablespoon chopped savory, thyme or marjoram
• 1 tablespoon melted unsalted butter
• Kosher salt and freshly ground black pepper, to taste
  

For the steak:

• One 30- to 34-ounce prime, dry-aged rib-eye steak, brought to room temperature
• Kosher salt and freshly cracked black pepper.
  

1. Make the herb butter: In a small bowl, mash together the butter, lemon zest, chives, and garlic. Season with salt and pepper. Chill until needed.
2. Make the savory bread crumbs: Combine the panko, savory (or other herb) and butter in a small bowl. Season with salt and pepper. Stir until thoroughly blended.
3. Heat your grill to medium high (notes for doing this on the stove top follow the recipe). Season both sides of the steak generously with salt and freshly cracked black pepper. Lay the steak on the hot grill and sear both sides, 5 to 8 minutes on each side for medium rare; adjust the time according to how you like your steak done. Transfer the steak to a cutting board, spread the top with the herb butter and let rest, uncovered, for 10 minutes.
4. Set an oven rack 6 inches from the broiler, then heat the broiler. Cover the top of the steak with the savory bread crumbs. Place the steak on a heatproof dish and set it under the broiler until the bread crumbs are golden brown, about 2 minutes. Transfer to a cutting board and let sit for a minute, then slice and serve. Serves 2.
   

NOTE: If you would like to cook this on the stove instead of the grill, heat the oven to 425 degrees. Place a large cast-iron skillet over medium-high heat and turn on your stove fan. Sear the seasoned rib-eye for 3 to 4 minutes on each side, then transfer the pan to the oven to finish cooking, 3 to 6 minutes. Then transfer the steak to a cutting board to rest as in Step 3 above, and continue with the recipe.