This, my friends, is a special-occasion steak, and when I invest in a beautiful bone-in ribeye I really want to cook it perfectly. In this episode, I walk you through every step, including the first step—into the butcher's shop where you'll make your purchase. Then we season, preferably a day in advance. THEN we cook, turning frequently, which results in a steak without a dry and well-done outer ring. After that, I show you the way to cut it against the grain so that each slice is super tender. To go with it, there's a nice crunchy, punchy salad.