We joined Chicago chef/restaurateur Rick Bayless and ABC Channel 7’s Steve Dolinsky, on the Feed Podcast to talk the best cuts of steaks from Plum Market for Father’s Day. Rick and Steve covered the world of food from their professional perspectives, while our very own Chef Brian from Old Town, shared his favorite way to get the best sear on a Ribeye Steak.

Listen on THE FEED.


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feed 2Simple Garlic Rubbed Ribeye

1 Ribeye Steak 
1 Garlic Blub (top cut off)                            
Kosher Salt & Cracked Black Pepper   


  1. Generously season ribeye on both sides with kosher salt.
  2. Allow to come to room temperature, about 40 minutes.
  3. Bring a cast iron skillet, or heavy bottomed sauté pan, to very high heat.
  4. Once pan reaches high heat, place ribeye in pan. No oil will be needed.
  5. Turn steak about every minute to ensure even cooking, a medium rare steak is desired.
  6. After each turn, rub steak with cut garlic bulb.
  7. For a medium rare temperature, continue to turn ribeye every minute for 6 minutes.
  8. When desired doneness is reached, remove from pan and rest on wire rack for 5 minutes before slicing.
  9. Finish with fresh cracked black pepper.