Instructions
Of all the seven deadly sins, there are only two that we commit with true premeditation. Lust, and gluttony.
Envy, wrath and pride are instinctive, greed is uncontrolled, and sloth seems to be part of our DNA.
I’m not necessarily proud of it, but I have been known to indulge in a little gluttony from time to time, particularly when it comes to steak. I don’t eat a whole lot of beef, tending more towards fish, lamb and vegetarian most days. But when I decide it’s time to munch on some cow I try to do it in style.
The rib eye is regarded as the chef’s steak, although you may know it better as the scotch fillet. It has a tight structure that allows it to cook very evenly, and is a reasonably well-used muscle which means it has a rich flavour. But best of all, the rib eye is well-marbled (chef code for fatty!) yielding a moist, succulent, unctuous steak.
Here’s the thing. The rib eye muscle is pretty big, measuring up to 18cm in diameter when cleaned. But a good steak needs to be at least 3cm thick to ensure perfect cooking. As such you’re talking about at least 400g of steak, sometime more like 500g.
But wait, there’s more. I always insist on getting my rib eye still on the bone, which will bump the weight up to 650g or 700g! I’d love to tell you that I prefer cutlets because the meat that joins the bone will be moister and more delicious, but sadly, there is actually no valid culinary reason at all. The simple fact is that I love the way it looks. It makes me feel good. A giant brontosaurus steak that hangs over the edge of the plate is pure indulgence.
I guess that’s the part that makes it gluttony. I don’t need the bone, I don’t even particularly like the bone. I just want it. Those four sweet words that are the battle cry of the true glutton!
Peppered ribeye cutlet with beaujolais pan sauce