Faux Ko: Pan-Roasted Dry-Aged Rib Eye a la Ssam Bar
What is it about the Chang touch that turns an ordinary rib eye into something that transforms an “mmm mmm good” into a throaty, carnivorous purr? We have no clue, but this signature recipe from his latest cookbook will give you unspeakable leverage after the first bite.
A writer we love (remaining anonymous to keep the mystery alive) once described a pasta dish as so good she wanted to make sweet love to it. We found that slightly puzzling. Until now. Thanks to this recipe from David Chang, we’re now so much more in touch with our feelings. And we’re not above admitting that we’ve used this preparation on more than one occasion when we’ve 1) wanted to get our way 2) done something slightly naughty or 3) intended to do something slightly naughty. We showcased this recipe from Chang’s Momofuku (Clarkson Potter, October 2009) during Faux Ko night and our only rookie mistake: not including our holiday wish list as a garnish.
Pan-Roasted Dry-Aged Rib Eye a la Ssam Bar
- One 2- to 2 1/2-pound bone-in rib-eye steak, preferably dry-aged
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted buttter
- A few sprigs thyme
- 3 garlic cloves
- 1 medium or 2 small shallots
- Maldon salt
- Chang’s cooking method is simple:
- Season it.
- Sear it.
- Roast it.
- Baste it.
- Rest it.
- Slice it.
- Eat it.
*Note, some state health codes prohibit butchers from selling bone-in dry-aged-steaks (something about the pesky marrow spoiling). We love our butcher who did it illegally for us. He also mentioned if your butcher prefers to do things on the up and up, you can buy an aged steak then add a bone of a non-aged steak and cook them together so you get the flavoring and richness from the marrow.
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