My brother has asked me to collaborate on a fancy dinner for his staff in late January, cooked at his home. He is an enthusiastic griller and smoker of meats, has a terrific outdoor kitchen as well as a spacious indoor kitchen with a fancy Wolf range, and plenty of space and equipment for this endeavor. I’m excited.
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His initial idea for main course is grilled bone-in ribeyes. He shared a video of a restaurant preparation of these where the bone ends were Frenched. I visited my butcher to discuss options; we could have these either dry-aged or not, choice or prime. They’ll French to my specs. The price wasn’t outrageous - I expected much worse- but in any case I’m not paying for this 
Obviously, my biggest logistical
concern is the number of people. I have some non-restaurant experience with big dinner parties and the like, but this is a different scale and expectation level than, say, making a big pot of nice ragu.
For next steps: I’ll buy a sample steak and try it out on my regular grill; after that, we will make a decision about dry-aging and place our order.
Rest of the menu is TBD.
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Such a fun event! A challenge, for sure, but given your skill level and attention to detail, I’m sure you’ll slay this. Looking forward to updates!
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Thanks. I’m grateful for the opportunity to think about savory food as well as dessert for once
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Love this, will be following along!!
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