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Level 1: 32 lines

1Rib Eye Steak
2INGREDIENTS
3TO SERVE 1–2
4FOR THE STEAK
5Rib eye steaks (Read the entire recipe first. There are reasons to buy at least 2. Thickness is important.)
61 or more (1–1½"/2.5–4 cm thick)
7S+P
8To taste
9Garlic clove
101
11Grapeseed oil
12Enough to coat skillet
13Fresh rosemary sprigs (for another fast default steak seasoning, use Montreal steak rub)
141 large package
15OPTIONAL
16Ghee
171 dollop
18FOR THE PINE POLLEN COCKTAIL
19Pine pollen powder
201 t
21Cold water
22½ c (120 ml)
23Strong stomach
241
25PREP
26At least a few hours before cooking your steak, "dry brine" it. I do this step the night before. Generously coat one side of your steak with kosher salt and place it, uncovered and salted side up, on a plate in the fridge. We'll rinse it off later, but in the meantime the salt will pull water out of the steak, and this salty water (brine) will form a layer on top of the steak for about 30–45 minutes before it's reabsorbed into the meat, which flavors and tenderizes it.
27Unlike "wet brining," where you soak meat in saltwater, this "dry brining" doesn't risk water-logging your food. The technique was popularized by chef Judy Rodgers of Zuni Café, who uses it for prepping roast chicken. It was introduced to me by Jaden Hair, who uses it for turning "cheap 'choice' steak" into "Gucci 'prime' steak."
28PICKUP
29Roughly 90 minutes before you want to eat, rinse off the steak(s) and pat *completely* dry with paper towels. Really get 'em dry.
30Rub both sides with a halved garlic clove and sprinkle S+P on them. If you want to get all sciency, use 0.5% of your meat weight in salt, 0.25% per side. Personally, I just coat the sucker. It's hard to overdo it.
31Put the steak in the freezer, unwrapped, for 30–45 minutes. Elevate it if possible (even on a few pencils on a paper plate), so that all surfaces are exposed to air. A cake rack works perfectly. Place a paper towel underneath to catch drippings. This freezer trick from *Cook's Illustrated* is used to evaporate any residual surface moisture, which will allow for the perfect sear. The freezer, just like Antarctica, is an unusually dry environment. Don't exceed 45 minutes, as we don't want to freeze our steak, just dry its exterior.
32After putting the meat in the freezer, preheat your oven to 200°F (90°C). This low temperature offers a large margin for error and will cook the steak incredibly evenly.²⁶ To standardize how you cook your steaks, ensure the rack is set in the middle or lower third of the oven (things generally cook more slowly at the top). Heston Blumenthal cooks his "perfect steak" at 122°F (50°C), but you probably don't want to wait 24 hours, like he does.

L2 corrected

Level 2, settled version (corrected), the newest

Title

Title	Serves	Total time
Rib Eye Steak	1 to 2	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Ingredients

#	Ingredient	Heading
		FOR THE STEAK
1	Rib eye steaks (Read the entire recipe first. There are reasons to buy at least 2. Thickness is important.)
2	1 or more (1–1½"/2.5–4 cm thick)
3	S+P
4	To taste
5	Garlic clove
6	1
7	Grapeseed oil
8	Enough to coat skillet
9	Fresh rosemary sprigs (for another fast default steak seasoning, use Montreal steak rub)
10	1 large package
		OPTIONAL
11	Ghee
12	1 dollop
		FOR THE PINE POLLEN COCKTAIL
13	Pine pollen powder
14	1 t
15	Cold water
16	½ c (120 ml)
17	Strong stomach
18	1

Ingredient Components

#	Quantity	Unit	Ingredient	Optional	Sub rows (added at)
1	1		rib eye steaks (Read the entire recipe first. There are reasons to buy at least 2. Thickness is important.) or more (1–1½" thick)		step 1: 1
2	to taste		salt to taste		step 1: to taste step 9: to taste
3	to taste		pepper to taste		step 9: to taste
4	1	clove	garlic		step 8: 1 clove
5	unspecifiable		grapeseed oil enough to coat skillet
6	1	large package	fresh rosemary sprigs (for another fast default steak seasoning, use Montreal steak rub)
7	1	dollop	ghee	yes
8	1	teaspoon	pine pollen powder
9	½	cup	cold water
10	1		strong stomach

Cooking Sentences

#	Section	Sentence
1	1	PREP
2	1	At least a few hours before cooking your steak, "dry brine" it.
3	1	I do this step the night before.
4	1	Generously coat one side of your steak with kosher salt and place it, uncovered and salted side up, on a plate in the fridge.
5	1	We'll rinse it off later, but in the meantime the salt will pull water out of the steak, and this salty water (brine) will form a layer on top of the steak for about 30–45 minutes before it's reabsorbed into the meat, which flavors and tenderizes it.
6	2	Unlike "wet brining," where you soak meat in saltwater, this "dry brining" doesn't risk water-logging your food.
7	2	The technique was popularized by chef Judy Rodgers of Zuni Café, who uses it for prepping roast chicken.
8	2	It was introduced to me by Jaden Hair, who uses it for turning "cheap 'choice' steak" into "Gucci 'prime' steak."
9	3	PICKUP
10	3	Roughly 90 minutes before you want to eat, rinse off the steak(s) and pat completely dry with paper towels.
11	3	Really get 'em dry.
12	4	Rub both sides with a halved garlic clove and sprinkle S+P on them.
13	4	If you want to get all sciency, use 0.5% of your meat weight in salt, 0.25% per side.
14	4	Personally, I just coat the sucker.
15	4	It's hard to overdo it.
16	5	Put the steak in the freezer, unwrapped, for 30–45 minutes.
17	5	Elevate it if possible (even on a few pencils on a paper plate), so that all surfaces are exposed to air.
18	5	A cake rack works perfectly.
19	5	Place a paper towel underneath to catch drippings.
20	5	This freezer trick from Cook's Illustrated is used to evaporate any residual surface moisture, which will allow for the perfect sear.
21	5	The freezer, just like Antarctica, is an unusually dry environment.
22	5	Don't exceed 45 minutes, as we don't want to freeze our steak, just dry its exterior.
23	6	After putting the meat in the freezer, preheat your oven to 200°F (90°C).
24	6	This low temperature offers a large margin for error and will cook the steak incredibly evenly.²⁶
25	6	To standardize how you cook your steaks, ensure the rack is set in the middle or lower third of the oven (things generally cook more slowly at the top).
26	6	Heston Blumenthal cooks his "perfect steak" at 122°F (50°C), but you probably don't want to wait 24 hours, like he does.

Cooking Steps

#	Step
1	At least a few hours before cooking your steak, generously coat one side of your steak with kosher salt
2	Place the steak, uncovered and salted side up, on a plate in the fridge.
3	Unlike "wet brining," where you soak meat in saltwater, this "dry brining" doesn't risk water-logging your food.
4	The technique was popularized by chef Judy Rodgers of Zuni Café, who uses it for prepping roast chicken.
5	Roughly 90 minutes before you want to eat, rinse off the steak(s)
6	Pat the steak(s) completely dry with paper towels.
7	Really get 'em dry.
8	Rub both sides of the steak(s) with a halved garlic clove
9	Sprinkle salt and pepper on the steak(s).
10	If you want to get all sciency, use 0.5% of your meat weight in salt, 0.25% per side.
11	It's hard to overdo it.
12	Put the steak in the freezer, unwrapped, for 30–45 minutes.
13	Elevate the steak if possible (even on a few pencils on a paper plate), so that all surfaces are exposed to air.
14	A cake rack works perfectly.
15	Place a paper towel underneath the steak to catch drippings.
16	This freezer trick from Cook's Illustrated is used to evaporate any residual surface moisture, which will allow for the perfect sear.
17	The freezer, just like Antarctica, is an unusually dry environment.
18	After putting the meat in the freezer, preheat your oven to 200°F (90°C).
19	This low temperature offers a large margin for error and will cook the steak incredibly evenly.²⁶
20	To standardize how you cook your steaks, ensure the rack is set in the middle or lower third of the oven (things generally cook more slowly at the top).
21	Heston Blumenthal cooks his "perfect steak" at 122°F (50°C), but you probably don't want to wait 24 hours, like he does.

Extras

Name	Text
untitled	I do this step the night before.
untitled	We'll rinse it off later, but in the meantime the salt will pull water out of the steak, and this salty water (brine) will form a layer on top of the steak for about 30–45 minutes before it's reabsorbed into the meat, which flavors and tenderizes it.
untitled	It was introduced to me by Jaden Hair, who uses it for turning "cheap 'choice' steak" into "Gucci 'prime' steak."
untitled	Personally, I just coat the sucker.
untitled	Don't exceed 45 minutes, as we don't want to freeze our steak, just dry its exterior.

Metric

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Name	Text
FOR THE STEAK	Rib eye steaks (Read the entire recipe first. There are reasons to buy at least 2. Thickness is important.)
untitled	Fresh rosemary sprigs (for another fast default steak seasoning, use Montreal steak rub)
untitled	PREP
untitled	PICKUP

Name	Text
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missing here
missing here
missing here

Raw

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L2 corrected

Title

Cook Time

Ingredients

Ingredient Components

Cooking Sentences

Cooking Steps

Extras

Metric

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Result after K0

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Result after K1

Title

Cook Time

Extras

L2 corrected

Title

Cook Time

Extras

#	Ingredient	Quantity	Unit	Sub rows
1	rib eye steaks (Read the entire recipe first. There are reasons to buy at least 2. Thickness is important.) or more (1–1½" thick)			step 1: (blank)
2	salt to taste			step 1: (blank) step 9: (blank)
3	pepper to taste			step 9: (blank)
4	garlic			step 8: (blank)
5	grapeseed oil enough to coat skillet
6	fresh rosemary sprigs (for another fast default steak seasoning, use Montreal steak rub)
7	ghee
8	pine pollen powder	4.9	ml
9	cold water	120	ml
10	strong stomach