Some recipes by Steven Raichlen include Cowboy Rib Eye a la Plancha and Bourbon Pecan Pork Loin. The rib eye is served with a crispy brioche salad and grilled dates, while the pork loin is served with a store-bought sweet black pepper sauce.
To make the Cowboy Rib Eye a la Plancha, start by patting dry a 2-inch thick bone-in rib eye, and sprinkle with fleur de sel. Meanwhile, allow a plancha, or cast iron griddle, brushed with olive oil to heat up. Put the steak salt side down on the plancha, and cook it for 10 minutes until one side is browned. Season the other side with salt, flip the steak and cook for an additional eight minutes, until the other side is browned. Brown the side with the fat next, before cooking the steak for another few minutes, until the internal temperature reaches 120 degrees Fahrenheit.
In the same pan, add another tablespoon of olive oil, and toast brioche bread broken into 1/2-inch cubes. While the bread toasts, top it with 1/2 cup of Dijon mustard, black pepper, olive oil and 1/2 teaspoon of red pepper flakes. Nestle 4 large dates split open in with the bread, and then toss with a bunch of arugula. Serve the bread mixture as a salad with the steak.