Rib-Eye Steaks with Chimichurri
As Betty Fussell points out in "American Prime" (#103, June/July 2007), there's something simply, well, primal in our appreciation of—and appetite for—steak. So much so, in fact, that we couldn't resist gilding the lily—or, in this case, the cow—with a couple of classic recipes, exclusively on Saveur.com:
• Chicken Fried Steak with Gravy
• Rib-Eye Steaks with Chimichurri
As an extra treat, we take you behind the scenes for a glimpse of our creative process in Texas Classic, as kitchen assistant Ruth Waxman shares the inspiration—not to mention the culinary tribulations—behind the making of her Chicken Fried Steak with Gravy.
