Ribeye cipollata

I have to give due credit to Raffaele Gironda, my old boss at Raffaele Italian Restaurant in Southern Pines, NC, for inspiring tonight's dinner. Many years ago, before I started working for him, I was a fairly regular patron at his restaurant, and I enjoyed many great steaks (and other dishes) there. Among my favorites was a ribeye cipollata that he would serve that was, and I'm sure still is (even if it isn't on the menu,) simply fabulous. I didn't have, nor did I want particularly large cuts of ribeye for our meal tonight. It isn't a matter of price, as I'm more than willing to pay for a great (and thick) cut of quality beef. Rather, our budget is frequently tightest when it comes to time, and I do strive to cook at least a few fresh meals a week (sparing us endless leftovers at least some of the time), so that means getting it on the table in a half hour or less. 


I broke out the trusty old cast iron skillet tonight, and sauteed some onions (seasoned, and with a splash of beef stock), set them aside, quickly seared the thin cuts of ribeye, and then topped them with the onions and some mozzarella and provolone. A brief trip under the broiler, and there it was; dinner. But as much as I enjoyed it, as quick and easy as this take was, it sure didn't hold up to Raffaele's. It's hard to compare a slap-dash home version of something you love to the real deal, when the real deal was flame grilled, when the onions weren't rushed, and frankly, when someone else was doing the work. I love cooking, sure, but I also like indulging in someone else's great cooking when I can, too. What's more, my wine selection most assuredly pales in comparison to my Calabrian friend's; so much so that I (sadly) took a pass on the wine completely tonight.


The verdict


Don't get me wrong; this was a solid effort, and a really tasty dinner. I hit the onions with just a bit too much salt, but it didn't break things. I also know my audience, so I kept the cheese layer a notch below what I would have liked. We did end up finishing off a few leftover side dishes with this, so in spite of my statement about keeping things fresh, I was only partially successful on that front. 


I am glad the skillet made an appearance tonight. I've not used it nearly enough lately, and I do adore mine. It isn't easy to find one with so amazingly smooth a surface any more, so I will keep mine going as long as humanly possible. I look forward to passing it down to the next generation. I really don't think a kitchen is complete without at least one of these around.


Ultimately, I think I just want to visit NC again about now, pull up a seat at the bar, share a glass of wine with my old friend, talk about old times, and sink my teeth into the dish that inspired me.