For Shabbos, we made a number of new dishes – and we tried some new plating ideas and we actually photographed some of them.   I started off with trying a new technique (for me) for the rib eye steak from Bryan Voltaggio.  I made a dry rub of fennel seeds, coriander and black sesame seeds with salt and pepper and applied it to the rib eye steak.    I picked the black sesame seeds, because I thought it would look nice on the meat.  I had never used fennel seeds before on meat and the fennel imparted a beautiful subtle flavor.   I took one pound of rib eye, trimmed off all the excess fat I could, and cut it into a rectangular block.  I seasoned the block with salt and pepper, then I took a tablespoon each of fennel seed (which I…