Another bistro inspiration, I think Einarr would like this, not counting the green stuff on the plate (but you can’t scoff at the mustard sherry vinaigrette). A nice ribeye, reverse seared. No, reverse searing is not an exotic arcane cooking technique, but you simply start low in the oven, cook it to the right temperature, then finish it in a hot pan. This way you get a really nice, flavorful crust and the steak is done just right.