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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.
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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.