A Ribeye As Classic As It Gets | Effortless

If satisfaction is what you’re after, look no further than ribeye. When that serious marbling meets a screaming hot pan, the resulting depth of flavor is the kind of thing that makes the whole table go quiet. Serve it with a homey trio of mushrooms, onion, and potatoes like Otium chef Tim Hollingsworth, and you’ll remember exactly why they call it a classic.

Want to know how he makes it look so easy? Check out the illustrated guide to his pre-service rituals, on and off the clock, brought to you by our partners at Pacific Sales.