Dining and Cooking
AUS - O’Connor Grass-Fed Ribeye 1kg, Bordelaise.
In Meat

AUS – O’Connor Grass-Fed Ribeye 1kg, Bordelaise.


Picked up a 1kg O’Connor Ribeye from Meatsmith in Fitzroy, Melbourne.

Left to temper at room-temp for around 3 hours. Slowly cooked on the stove on med-low heat all the way to 42C, 15 min rest to a temp of 51C. Quick flash to get it at serving temp. Served with a bordelaise sauce and a generous amount of bone-marrow.

by jayemmoya

14 Comments

  3. Aggravating-Pay8273

    Looks incredible, a bit under for my taste by like a few degrees though.

  7. patton66

    Amazing. Assuming it takes 30 minutes to get to my airport and 1 hour to get to your place from yours, Ill be by in about 27 hours

  9. TwoBeneficial5563

    If your gonna over cook it might as well offer ketchup 

  14. tao_of_bacon

    Noice. What are those pink gnocchi looking things?