Adam Ragusea

This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and then sliced and tossed with a peppery board dressing. My method keeps all of the gross sinew and big hunks of un-rendered fat typical of a ribeye from ever arriving at the table. And, in one of my more unorthodox techniques, I keep the rested, sliced steak from going cold by serving it on a microwaved plate. I'm not a professional cook, just a monkey with a camera, but I am damn proud of this recipe and I think it'll probably work well for you. Let me know how it goes if you try it.

This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is over-cooked. By scoring the legs and cooking the chicken in a pan on the stovetop for 10 minutes before moving it to the oven, I give the dark meat a significant head start so that it is falling apart like barbecue by the time the breast meat has just barely cooked through. I'm not a professional cook, just a monkey with a camera, but I really think this technique works. Let me know how it does for you.