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. 

F&W Editors
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. 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.”

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