Daisy May's BBQ NYC

The owner of Daisy May's BBQ NYC shared today with MSNBC the recipe for the perfect rib-eye steak. Here it is:

Salt and pepper dry-aged “cowboy-cut” rib eye
Adam Perry Lang, author of “Serious Barbecue”

Serves 8

INGREDIENTS

• Eight 11/2- to 13/4-inch-thick dry-aged rib eye, cowboy-cut steaks, about 20 ounces each
• Kosher salt
• Whole black peppercorns, crushed with the bottom of a heavy pan
• About 1/4 cup canola or vegetable oil
• 2 sticks (16 tablespoons, 8 ounces) unsalted butter, cold and unwrapped (see note above)
• 1/2 bunch of thyme, and 1/2 bunch of
• Rosemary, tied in an Herb Bundle
• 2 large garlic cloves, peeled

Finishing dressing
• 1/2 cup -extra virgin olive oil
• 2 tablespoons coarsely chopped -flat–leaf parsley
• Fleur de sel
• Coarsely ground fresh black pepper
DIRECTIONS
The rib eye has long been my hands-down favorite steak, because it’s always juicy and contains the ultrarich, hypermarbled deckle, which I’d call the ultimate nugget of beef. Dry aging makes it even better, contributing an intense, minerally, almost mushroom-y essence.
The perfect rib-eye is what I was going for when I built the dry-aging room at Mario Batali and Joe Bastianich’s Carnevino, in Las Vegas, where I’m the meat-meister. But just as important as using properly aged steaks is treating them right, creating an irresistible char and not detracting from the flavor-packed meat by adding more than a dusting of salt and pepper. You’ll notice that I recommend letting the steak rest for only 10 minutes. That’s because dry-aged steaks have already lost a lot of their moisture during the aging process, so it doesn’t take as long for the juices to redistribute throughout the meat.
Tip: This method also works exceptionally well for dry-aged Porter-house and dry-aged shell steaks.
Note: Melting the butter directly from the stick can be time-consuming if doing a large amount of steaks. If it is preferable, start with softened butter, and use the herb bundle to apply.
1. Preheat all grates of a well-oiled charcoal or gas grill to high.
2. Season the steaks with salt and pepper on both sides and work it in with your hands. Using your hands or a brush, evenly, but lightly, coat the steaks with canola oil.
3. It is preferable that the steaks be moved to a clean area of the grate every time they are flipped. Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.
Place the steaks on the grate, decrease the heat to medium, close the lid, and do not move the steaks until they are well marked and have a light char, about 3 minutes. Flip, close the lid, and repeat on the second side, grilling for 3 minutes.
Press 1 stick of the butter on the top of one of the steaks, running it across the surface as it melts. Repeat with the remaining steaks, using the second stick of butter as needed. Brush with the herb bundle, flip the steaks, and repeat with the butter and herb brush on the second side. If the butter gets too soft, or the pieces too small, place in a small bowl and use the herb brush to apply.
Continue to cook with the lid down as much as possible; flip, jockey, and stack as needed, and open to brush with butter using the herb bundle toward the end of cooking.
Cook to desired doneness: about 4 minutes per side for rare, about 5 minutes per side for medium rare, about 7 minutes per side for medium, and 9 to 10 minutes per side for medium well to -well-done.
4. Remove the steaks from the grill and place in a baking dish or disposable pan. Aggressively starting with the bone, rub both sides of the steaks with the garlic cloves. Brush again with the butter using the herb bundle, and let rest for 3 to 5 minutes.
5. Drizzle the olive oil on a cutting board. Sprinkle with the parsley, fleur de sel, and pepper. Cut the end of the herb brush off and finely chop with the mixture on the board. Finely chop the remaining portions of the garlic cloves as well.
Place the steaks on top and pour some of the juices from the pan over the meat.
Cut to separate the meat from the bone and slice the meat on a diagonal into 1/4–inch slices. Dredge in the dressing, top with additional pan juices, and sprinkle with fleur de sel and pepper.