They don't decide to make a rib eye when they're really hungry.
One of the reasons O
mag contributor and former caterer Sunny Anderson
likes to cook instead of going out to eat is that sometimes, she's too impatient to wait at a restaurant. In her new book Sunny's Kitchen: Easy Food for Real Life
, she says that when she's in one of these moods, she tells herself it's not a night for a 3-inch rib eye that'll take up to a half hour to cook. Instead, she reaches for flank steak
: It's thin (only about an inch or so thick), so it gets to room temperature quickly, and it's juicy and tender when medium-rare (which means a short cooking time—four to six minutes per side, max).