From the Butcher Block
Six no-nonsense recipes built around what's in the case. Ask at the counter and we'll size the cut to the pan you own.
№ 01 Three to start
Salt it an hour ahead. Screaming-hot cast iron, 3–4 minutes a side, then butter, garlic, and thyme spooned over. Rest it as long as you seared it.
Put it on a ticket One ribeye, inch and a half →
Rub the chops while the grill heats. Four minutes, quarter turn, four more — flip once. Pull at 140° and let them ride to 145° on the board.
Put it on a ticket Chops + the rub →
250° low and slow to 115° inside, rest 30, then 500° for the last 10 to crust it. Slice thick. Accept the applause.
Put it on a ticket The roast, tied →№ 02 Weeknight moves
Loose 4-oz balls, no kneading. Smash hard on a ripping-hot griddle, salt, flip at the crust, hoop cheese on, thirty more seconds. It out-melts American and you know where the beef came from.
Put it on a ticket Chuck + hoop cheese →
Pat it bone-dry, salt the skin, lay it skin-down and don't touch it — 4 minutes till it releases on its own. Flip for 1. Butter, lemon, dill off the heat. Crisp skin is the whole point.
Put it on a ticket Salmon, portioned →
Build it like a grilled cheese with a cold heart: hoop cheese against the bread, chicken salad in the middle. Medium-low, lid on, until the outside crunches and the middle just warms through.
Put it on a ticket A pint of the good stuff →The shortcut
Tell us what you're cooking and for how many. We'll cut it to fit.
River District