Ingredients Beef Double-Cut Rib Eye with Sweet Gorgonzola Butter 5.0 (1) Add your rating & review 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. By Suzanne Tracht Suzanne Tracht Instagram Website Suzanne Tracht is a driving force in the Los Angeles culinary scene as the chef/owner of Jar, a modern chophouse revered for its timeless setting, and exceptional steaks, braises, and seasonal sides — including Suzanne's sumptuous pot roast.Expertise: braising and grilling.Experience: Suzanne Tracht is highly respected among her peers for the purity of her cooking, especially her signature braises. She was named a Best New Chef by Food & Wine in 2002 for her achievement at Jar, which continues to garner widespread praise in the years since its opening. Dubbed the "Queen of Meat" by locals and critics alike, Suzanne is at the forefront of female chefs and restaurateurs in a classically male-dominated industry. She was an honoree at the 2009 Women in Food James Beard Foundation Awards gala in New York. Her food has been twice showcased on the Food Network's Best Thing I Ever Ate, and she was featured on Bravo's first season of Top Chef Masters. Food & Wine's Editorial Guidelines Updated on July 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 50 mins Total Time: 1 hrs 35 mins Yield: 4 Ingredients 1 (3- to 3 1/2-pound) 2-rib prime rib eye roast, frenched 2 tablespoons extra-virgin olive oil or vegetable oil 1 tablespoon kosher salt 1 teaspoon black pepper 2 tablespoons coarsely chopped fresh flat-leaf parsley Pinch of fleur de sel, or to taste Sweet Gorgonzola Butter Directions Preheat grill to very high (500°F and up). Drizzle rib eye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes. Place rib eye on oiled grates; grill, covered, turning often, until seared on all sides, about 10 minutes. Reduce heat to medium-high (400°F to 450°F), and continue to grill, covered, turning occasionally, until a thermometer inserted in thickest portion of rib eye registers 115°F, about 30 minutes for medium-rare. Remove from heat, and let rest at least 15 minutes and up to 30 minutes. To serve, cut rib eye between bones into 2 steaks. Thinly slice each steak against the grain; sprinkle with parsley and fleur de sel. Serve with Sweet Gorgonzola Butter. Notes 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). Suggested Pairing Powerful Super-Tuscan red. Rate it Print