The best ribeye steak I’ve ever cooked.
I accidentally purchased a ribeye steak that was far too large for one person but too small for two. So I cooked it whole, with the intent of putting the remainder in the fridge for sandwiches tomorrow.
Cooking was one minute each side four times and 10 minutes resting (covered, on a plate atop a saucepan of freshly-boiled water). The accompaniment was chips and a mushroom and onion sauce and a good French red wine.
Because the steak was so large I decided to carve it into strips. It was perfectly cooked and utterly delicious. So good that I scoffed the lot.
I am well gruntled.