1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Cooking Recipe:

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperatare , remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch (as in take between the forefinger and thumb) of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven (make sure you pay attention to the temperature for this) for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Ingredients:

2 racks baby back ribs (about 4 to 6 ribs per person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe follows

Cooking Recipe:

Preheat oven to 325 degrees F.

Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.

Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.

One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.

Espresso Barbecue Sauce:
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin (measure of purity, virgin is less, extra-virgin is purer) olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
Fresh ground black pepper

Mash garlic with the side of a knife and then mince finely to release oils.

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk (beat lightly over the top with a whisking utensil, or a fork) in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks.

Yield: about 5 to 6 cups