3oz 100% ground ribeye smashed and seared in a 575°F cast iron pan and served on a butter toasted potato bun dressed with au poirve sauce that I added some white American and gruyere cheese to.
The sauce recipe is from the steak au poirve recipe by Daniel Gritzer at Serious Eats only I added 3 slices of Land O’ Lakes white American, and a couple ounces of grated gruyere cheese at the end.
Don’t normally pair wine with my burgers, but these deserved it. Went really nicely with a few glasses of 2018 Esprit de Pavie Bordeaux.
GuavaOdd1975
I like the way you roll. B&B– burgers and Bordeaux
zoo1514
These look fkn amazing!!!!
HighlandHeathen
Excellent!
Myke_Dubs
Yes please
Dthehost
Yummy yummy 🤤
johnnyribcage
Okay I guess. You have “poivre” in your pan sauce there, but there isn’t a sniff of it on the meat. No green peppercorn either. You come out swinging with a caption like that, you’d better bring it and bring it right, and you didn’t. Look up steak au poivre and try again.
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3oz 100% ground ribeye smashed and seared in a 575°F cast iron pan and served on a butter toasted potato bun dressed with au poirve sauce that I added some white American and gruyere cheese to.
The sauce recipe is from the steak au poirve recipe by Daniel Gritzer at Serious Eats only I added 3 slices of Land O’ Lakes white American, and a couple ounces of grated gruyere cheese at the end.
Don’t normally pair wine with my burgers, but these deserved it. Went really nicely with a few glasses of 2018 Esprit de Pavie Bordeaux.
I like the way you roll. B&B– burgers and Bordeaux
These look fkn amazing!!!!
Excellent!
Yes please
Yummy yummy 🤤
Okay I guess. You have “poivre” in your pan sauce there, but there isn’t a sniff of it on the meat. No green peppercorn either. You come out swinging with a caption like that, you’d better bring it and bring it right, and you didn’t. Look up steak au poivre and try again.
Hell yeah
Those look A-amazing