General Category > Bacon, BBQ, Beef, And More

Reverse sear ribeye steak

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ChrisSmolinski:
Ribeye steak, reverse sear: Cooked in a slow (200F) oven until it reached 100F. Then quickly pan seared on both sides in Irish butter.

Pigmeat:
Don't you have any other plates, Chris?

Looks damned good, I cook most things I fry on low heat with butter. I'm less likely to set off the smoke alarms that way. It's the only thing I learned when I found out woks weren't for me.

shadypyro:
Looks good! I don't often eat steak as i have a hard time swallowing it as it is too chewy for me.

ChrisSmolinski:
Here's my other plate, Pigmeat. Dinner tonight. Deep fried in peanut oil, traditional sauce made with half butter, half Franks Red Hot Sauce, and then some extra Tabasco for additional heat.

Josh:
Amazing they can make and ship butter from Ireland and be cost competitive.

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