There’s a reason the rib eye is the most beloved cut of butchers, because it combines the right mix of fat, muscle, and flavor to make it the coup de grâce of all things steak. Co-owner of Piece of Meat Leighann Smith takes it a step further, using tallow, or beef fat, which you can procure at any butcher, to make pillowy soft, decadent potatoes to serve alongside these perfectly cooked steaks.
Everyone has his or her own method for the perfect steak preparation, but I appreciate Leighann’s dedication to the black pepper, opting for a coarse-ground, almost brisket-like consistency to ensure you get that flavor and texture into each and every bite. The blue cheese butter is even more decadent. If you have some left over, it will keep for weeks, to use on that next steak-house night, or spread generously over warm, toasted bread the morning after.
