Photos by: Amanda de Cadenet/Contour by Getty Images (Levine); Mark Lund for Parade (food)
Maroon 5’s Adam Levine, a “meat-and-potatoes guy,” serves up his favorite rib eye
I’m pretty useless in the kitchen, to be totally honest. My instincts are not good. But I make
really good eggs—the most artistically perfect eggs on earth—a pretty good poached salmon, and really good steak. I don’t want to spread myself too thin! These are my signature items.
I stole this recipe from a friend—or maybe I should say she passed it on to me. Then I modified it a bit.
To me, the fattier the cut, the better the steak. That’s probably why I love rib eyes—because they are the fattiest steaks you could possibly eat. And the gristle is my favorite part! Everyone thinks gristle is this horrible thing and you should stay away from it. They cut it off. But with the honey added to it, it tastes so good, it should be illegal.
“We’re not a sit-down dinner kind of band. We serve the food in the middle of a big table, and everyone kinda just goes at it family-style. That’s how we roll.”
4 rib eye steaks
1 cup Dijon mustard
½ cup honey
Salt, to taste
Generous splash of
Mix marinade ingredients in a bowl. Refrigerate, covered, 30 minutes.
Preheat grill or grill pan to medium-high.
Remove chilled marinade from refrigerator; coat steaks. Grill over medium-high, about 4 minutes each side for medium-rare. Serve steaks whole or, for a large group, slice steaks very thin and arrange on a platter so people can help themselves.
Serves: 4 Per serving: 470 calories, 12g carbs, 46g protein, 25g fat, 190mg cholesterol, 540mg sodium, 0g fiber
- “I like to add a lot of honey, because when it chars over the heat, it gets toasty and smoky and just awesome.”
- ”Serve with fingerling potatoes drizzled with olive oil and sprinkled with thyme, salt, and pepper. Just throw them in the oven after you make the marinade. They turn this into one of my favorite, most hearty, yummy meals.”