3 1/2 pound choice grade bone in ribeye. Reverse sear. Let sit out till room temperature was reached, patted down with napkin, seasoned generously with sea salt, garlic salt, and black pepper. In the oven first for 36 minutes at 300°, seared on the cast-iron for about 2 1/2 minutes each side, let rest for 10 minutes then cut into it. Burnt the crust but it still came out really tasty.
by Halo609
7 Comments
Very nice, looks delicious
😍 Pure happiness on a plate.
Happy birthday!
10 out of 10
Avocado as a side dish? In this economy? Smh.
Good job and happy birthday, OP!
Wanna make me one ?
I’ve never found the bone to add anything but price and unevenness in cooking.