Whole Foods bone in ribeye. All sear on my newish stainless Made In pan. Seared each side for a bit, took a break, and repeated 2 more times. Of course it’s butter basted with garlic, rosemary, thyme. Made a mushroom/shallot/wine cream sauce but it definitely didn’t need it. 2015 Chateau Giscours was a match made in heaven. Perfect age for this wine with a steak this rich. Recommend more age on it to stand alone.
by rockytopbilly
13 Comments
Looks good brother! Happy New Year to you and yours!
Your an interesting man – nice cook
It looks amazing brother
What’s the recipe for the sauce on the ribeye?
wow that looks sexy
Nailed it!!!
Yum
Looks amazing
Can you give steps on the mushroom shallot wine? Im new to making sauces but i cant do it consistently.
🥂
Tell me more about this break lol
Smash!!!
Looks delicious, enjoy