Best Thing We Ate
Best Thing We Ate: Cowboy Rib-eye at AbacusBy Farah Fleurima | March 21, 2014 By Farah Fleurima | March 21, 2014
Hit with a steak craving, we headed to Kent Rathbun’s Abacus for a fix. Between the 14-oz. filet, the 22-oz. rib-eye and the 14-oz. N.Y. strip, the choice for us was simple, as we specifically wanted a beautifully marbled, not-too-thick cut of Allen Brothers beef. Our rib-eye arrived cooked to medium-doneness perfection as requested, and was encircled by a rich roasted cherry-cocoa bean steak sauce that provided depth and richness. The side of asparagus was OK, but the spicy stir-fried Brussels sprouts were a perfect pairing - a match made in steak heaven.
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