Francis Mallmann first learned the technique of pan-roasting rib eye when he apprenticed in France. Before that, Francis Mallmann had always cooked steak on a grill over an open fire. But you can get a gorgeous crunchy crust with a luscious pink interior using a cast-iron skillet or a chapa. When Mallmann dreamed up this recipe on the shores of Red Hook he was in sight of the Statue of Liberty, a gift from the French people to the United States, so he felt duty bound to include a French tou...
