The King Steak Reigns in Atlanta

The King © Seth Lambert
By F&W Editors Posted February 10, 2015

At Ford Fry’s King + Duke in Atlanta, The King, a massive, 1-kilo bone-in rib eye served with marrow bones, is king. That’s because Fry has cracked the code on steak. 

At Ford Fry’s King + Duke in Atlanta, The King, a massive, 1-kilo bone-in rib eye served with marrow bones, is king. That’s because Fry has cracked the code on steak. First, he opts for a simple “beefy” steak like a prime skirt steak, hanger steak or, as with The King, a bone-in rib eye. Then, he cooks it perfectly. “I’ve battled grilling versus pan-roasting in salted butter,” he says. “Grilling gives me the smokiness, and pan-roasting intensifies the beefiness. So what I do now is pan-roast on top of a wood-burning grill to get the best of both worlds.”

Related: Best Steaks in the U.S.
7 Terrific Steak Sandwiches
37 Juicy Steak Recipes

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet