So, you can take the national editor out of the food section, but you cannot take the food section out of the national editor. Former lead NYT restaurant critic Sam Sifton is still finding the time to drop the odd cooking piece in the magazine. They tend to be slightly involved, but rewarding -- see, for instance the oxtail or mushroom lasagna -- in other words, good candidates for nice Saturday dinner at home.This week's ribeye and grilled Caesar* was no exception.
I will acknowledge some Wedcheffing, in that ribeyes of a thickness specified by the receipt are not to be had in the 864. The rub is certainly much more interventionist than I usually get with a steak, but there are few things that salt and sugar do not improve. I would, next time, dial back on the celery seeds, which took the flavor in a direction that was maybe too BBQish, but the crust was solid -- I suspect that the key is putting the rub on ahead of time, so that it can almalgamate into the meat.
The grilled salad is perhaps a bit baroque, and I'd be interested to have it prepared by its originator, but the principle is sound, if counterintuitive. The second time around (more in a minute) I found that 1/2 heads of romaine hold together better than 1/4 heads. If you like cebollitas, you will like this salad.
So, no pix of the first iteration, but there was some leftover steak, and leftover sauce, so for a quick Sunday dinner, grilled another 1/2 head, split and laid on baguette w/ leftover steak. Definitely worth trying.
*See also the grilled Romaine at the National.