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The Food Lab: How to Cook a Perfect Prime Rib
I used this technique the other day on a 2-inch thick rib-eye, aka cowboy steak, cote de boeuf. Essentially a 1-bone roast. Absolutely perfect. I've never seen so little gradient between dark brown and bright red.
About 90 minutes in the oven at the lowest setting, almost an hour of rest, then 6 minutes at 550. The best part is cutting and serving while it's still sizzling and sputtering–seemingly against everything we've ever learned about properly resting beef. This is now my go-to technique for any thick porterhouse, t-bone, strip, or rib-eye. (time permitting, I guess). Can't wait to do the slow roasting part out on the grill with some wood chips.
Snapshots from Paris: Perrier with Smaller Bubbles
I like perrier precisely because the bubbles are big; what can I say - I'm from NYC where we drink ultra-carbonated seltzer (and like it). Pellegrino tastes flat to me; can't stand it. I also like ketchup on my frites. So shoot me.
Food Options at New Yankee Stadium
They should have given the hot dog concession to Gray's Papaya. In a single stroke they could have beat the Mets at their own game.
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On super-thick steaks (like 2" and over) I've used Kenji's prime rib recipe (low heat in oven till internal temp reaches desired doneness, then resting, then searing in a high heat oven, serving immediately) with fastastic results.