{"id":12520,"date":"2017-04-17T23:25:32","date_gmt":"2017-04-17T23:25:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12520"},"modified":"2017-04-17T23:25:32","modified_gmt":"2017-04-17T23:25:32","slug":"rib-eye-grilled-ramps-herbed-fingerlings-mustard-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12520","title":{"rendered":"rib eye, grilled ramps; herbed fingerlings; mustard greens"},"content":{"rendered":"

\"\"<\/p>\n

Even\u00a0though there would be only 2 of us for dinner on Sunday, I had expected to cook something festive, something roast-ish (but necessarily small), \u00a0but a glance at the mid-April New York weather forecast (high in the mid-80’s, and humid), sent me back to my\u00a0sketch pad.<\/p>\n

My choices at the market when I was there 2 days before didn’t include anything lamb or goat, or even pork of an appropriate size; any of them would have been my preferences.\u00a0I then turned to the farm stall I knew as an purveyor of excellent beef (and other meats). there, with Mike’s counsel,\u00a0I picked out a very fine thick ribeye.<\/p>\n

Then, on Sunday evening, everything was proceeding well (I was nearly halfway thorough roasting the fingerlings)\u00a0when I finally had a good look at the cut that was going to\u00a0be the centerpiece of our\u00a0meal.<\/p>\n

It was a full 2 inches thick.<\/p>\n

I had no experience with a steak of that size.<\/p>\n

Barry starts worrying when i begin Googling 30 minutes before we were supposed to sit down to eat, and I totally understand, especially when it’s already a bit late.<\/p>\n

I didn’t find\u00a0much this time, except many reminders that some folks take their beef very, very seriously (it’s something like coffee fanaticism), and that most of those folks seem to have outdoor grills, so I went with my instincts, guided by earlier steak experiences.<\/p>\n

It was absolutely delicious, and I think the image at the top\u00a0helps to describe that.<\/p>\n

Barry was very, very happy.<\/p>\n