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Treat Me Right: Ribeye

Julia Bainbridge
Food Editor
Yahoo Food
May 19, 2014

It all started with Bon Appétit editor in chief Adam Rapoport.

Wait a minute, no, it all started with the first piece of meat we cooked in our first-ever Adult Apartment. It was a ribeye—it was expensive—but it was cooked to a sad, grey slab of rubber. What a waste of a first-paycheck-ever wad of cash. 

Rapoport set us straight, though. And now we know the basics: look for good marbling, salt that steak, start with a scorching-hot pan, and let the meat rest when it’s done (but not overdone). Now, we’ll share those tips with you. Watch and learn.