This week’s entry is rib eye from Sunday Suppers at page 260. Suzanne Goin says this dish was inspired by Julia Child’s steak recipe. This is the recipe that I have made the most often. Everyone in my family loves it. Suzanne recommends that you turn off your smoke alarms before making this dish. I set off my smoke alarms the first time I made this dish when I did not take her advice. The recipe calls for putting a cast iron pan on high heat for eight minutes before you put the meat in. When the meat is added, there’s lots of smoke. I recommend opening doors and windows too. Grossi’s potatoes are Swiss, and the recipe comes from one of Suzanne Goin’s sous chefs, Corina Weible. They are crisp sautéed potatoes with a coating of bread crumbs.