Lobel's: Now that's meat

I have been sitting on this post not knowing exactly how to do the subject justice.  I suppose I'll just drive right in.

Recently, my brother went to New York, and being that a love of food and cooking runs in our family (he is a former line cook and now does catering in his off-time) he headed straight for Lobels where he bought lots and lots of meat.  He brought it home to the West Coast with him, and because he's such a nice bro, he sent us two steaks.

Allow me to present two bone in rib-eyes from Lobel's. I've never had a better steak in my entire life. (Not even the Kobe beef teppan-yaki dinner I had in Tokyo compares.)

To cook them I seasoned them with Hawaiian salt (no trendiness here; my family has used this for generations on their steaks) and fresh cracked pepper.

Then I pan seared them (for 5 minutes over med-hi heat, undisturbed) in my trusty cast-iron skillet.

Then I flipped them and finished them off in a 400º oven (for five more minutes).

I cooked them medium-rare and let them rest before we ate them. (We sat on our hands.) They were so buttery and tender that you could literally cut them with a fork. No knife needed. And my girls loved chomping on the bones. (So did their mother.)

I know food writers like to use lots of adjectives when describing food, but there is really nothing else to say about Lobel's rib-eyes except that they are so fucking good.

This weekend we are off to visit my brother in Southern Oregon and he just put in his Lobel's order. Steaks will be FedEx'd to him timed with our arrival. This is going to be the best Labor Day picnic ever.

Comments

[Helen]

Hi there,

Just found your wonderful blog from blogher link. What a great steak story. I will be in NYC in a couple of weeks and you gave me a great idea -- go meat shopping :)

Cheers,
-Helen