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.