At her modern chophouse, Jar, in Los Angeles, 2002 BNC Suzanne Tracht’s menu changes with the seasons. To celebrate summer, she says, “this juicy, sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months.” A two-rib prime rib eye mini-roast makes it easy to light up the grill. Tracht offers good reason to source your steak from a trusted butcher: “You want your guests passing around the bones at the end.” Serve the grilled beef with Sweet Gorgonzola Butter and Heirloom Tomato Salad with Pickled Ramp Vinaigrette.
Chef Suzanne Tracht makes this rich, indulgent compound butter with Gorgonzola dolce, the milder, sweeter, less acidic form of Gorgonzola piccante. Letting the mixture firm up in the fridge allows you to cut clean rounds; it’s the perfect accompaniment for Tracht’s prime rib eye.
The tomato and green mango salad adds a touch of freshness to this veal chops recipe.