Served with whipped potatoes and a quick-ish bordelaise. This is my first time nailing the reverse sear. 250 F indirect until it hit 120, finished in a smoking cast iron with a touch of oil and butter. Was aiming for medium to render some more of the fat from the ribeye.
by rivergipper
1 Comment
That ribeye looks great! Did you do the cast iron on the egg or a separate burner?