Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
About Adam Rapoport
Adam Rapoport is the editor-in-chief of Bon Appétit and the former style editor of GQ. He previously edited the restaurant section at Time Out New York and worked as an editor and writer for the James Beard Foundation's publications office. Rapoport lives in Manhattan with his wife and their son.