This post has been sitting in edit mode for about a week; I’ve been waiting to see if Bon Appétit would use it for their “Cook The Cover” series. In fact, they did, and it was their #1 pick of the five which they published. Yeah, let’s hear it for 2Gourmaniacs.
It seems that over the past several months, I’ve become the ribeye king of my grill. So, when I read your [Bon Appétit] solicitation for photographs of grilled renditions of your ribeye cover, I couldn’t resist. What I submit for your pleasure is a pound and three-quarters, bone in ribeye that I salted like you would my driveway after last January’s blizzard, and then I showered it with so many grinds of fresh black peppercorns I didn’t have to go the gym the next day. But first, just for fun, I grilled the white asparagus long enough to scorch their tender flesh with grill marks. And finally, as I was about to plate the ribeye after it had been lounging au jus in a platter on my kitchen counter for ten minutes or so, I carefully grilled a couple of sliced figs for a minute on each side. After my photographic pyrotechnics with the strobe to make the shot, I got down to the real business of enjoying my labor: what you don’t see in the image is sliced pieces of medium rare ribeye slathered with a cabernet reduction sauce that I amped up with some homemade tamarind sauce (think of a wine-delicious, Worcestershire Sauce on steroids). And to my humble taste, the real deal maker here, was the grilled figs with a bite of the beef. We’d need a video to really appreciate just how good that was.