Saturday, January 21, 2012

Boucher Farm Rib-eye

Rare Rib-eye Steak
I seared both sides of a 2-inch steak, then popped the pan into a 300f oven for 10-15 minutes, until a probe signaled 131f.  The photo shows the meat as redder than it actually was.

Boucher Farm Rib-eye
After a ten minute rest, sliced, and glamming up the leftover Chinese takeaway.  Tender and beefy, but that horseradish cream is still too intense for me.