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.
A double-cut prime rib eye, a rib eye roast that is 2 bones thick, maximizes the ratio of charred crust to juicy meat. Frenching the bone (removing the meat and cartilage at the tapered end of the bone) isn’t essential, but it looks elegant and makes the meat easier to carve. The keys to grilling a thick cut are to turn it often so it cooks evenly and to remove it from the grill at a lower internal temperature than usual (115°F for medium-rare). Letting it rest for 15 to 30 minutes allows for carryover cooking off the grill; during this time, the internal temperature will rise to perfect medium-rare (around 125°F).