Small Ribeye
A one pound ribeye from Rolf’s, some roasted potatoes, and a mizuna salad. I aged the steak for a day in the fridge and then left it out until it came up to room temp. I cooked it in its own fat and basted it with butter (known as the Ducasse Method) and garlic. I made a quick sauce using the fond and some cognac.
What do you mean by “the fond” in the sauce. Also, I always thought that a ribeye was boneless, but on the bone is called a rib steak. I could be wrong and we all have our own terminology. I prefer my steaks grilled, but could always put a small amt of butter and garlic on while it’s resting after taking it off the grill.
The fond is the little bits of stuff left in the pan after cooking. Its very tasty.