Welcome back for another edition of Cook the Book! Today's recipe is "Dry Aged Ribeye". The dish emphasizes my Italian heritage with the application of modern techniques to traditional ingredients. The beautifully marbled and strikingly intense dry aged ribeye benefits significantly from a thorough basting with Plugra butter, garlic, rosemary, and thyme. Romesco sauce-- made with roasted red bell peppers, garlic, and Marcona almonds-- offers a dynamic supporting role in its natural state on the plate as well as through its transformation upon being combined with softened Plugra butter to be spread atop the succulent ribeye.
I am Chef Jamie Vincent Bordonaro and I want to share recipes, tips, and techniques to give you the tools to cook memorable meals for you and your loved ones.
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