Ribeye 2 hours at 137
5 min on ice bath and seared on smoking pan with beef tallow.
Then 4 oz mushroom sautéed with shallots.
Deglaze with white wine and season with DPG to taste. Burn off alcohol and add the bag juices and some beef stock. Reduce and add 1 heaping tb of sour cream and around a tsp(maybe a bit less) dijon mustard. Add some heavy cream to smooth and round flavors. Adjust seasoning and cook until creamy texture of your liking.
Asparagus cook until tender and season with some salt.
Plate nicely for some internet points and enjoy!!!
by R_luv
4 Comments
You forgot to plate nicely.
🍿
That poor cow died to be served on Lincoln logs
Sounds nice, but I’d plate it a little differently: sauce definitely shouldn’t be on top of the steak here because you’re hiding the crust and making it look like some sort of red mashed potato. I’d put the sauce on the bottom and asparagus to the side to start