Not Just Any Piece of Meat

“It’s a science in itself to be able to cook a prime rib at the right temperature for the right amount of time,” said Pat LaFrieda, the chief executive at Pat LaFrieda Meat Purveyors and the author of a recent book, simply called “Meat: Everything You Need to Know.” Now that he is seeing “this resurgence in demand for it,” there’s a concomitant demand for his crash-course tutorial on the difference between a hulking seven-ribbed roast and, say, a cowboy steak. (The latter is a bone-in rib-eye that has been sliced off the standing rack and cooked as an individual steak, on a grill or in a pan, instead of being slowly roasted alongside its fellow ribs.)

“I’ve had to help a lot of chefs through this conversation,” Mr. LaFrieda said.

Many chefs, of course, have a personal approach to preparing it. Mr. Capon, who reveres prime rib as “one of my favorite things in the entire world,” gives the object of his adoration a surprising twist when he prepares it for the $68-a-person feasts at B & B Winepub: He steams it for eight hours before giving it a rapid sear on a plancha.

Read the rest of the New York Times article here