Pat LaFrieda Prime ribeye reverse seared to perfect medium rare and served with a stuffed artichoke. 250(F) oven on a rack for 45 minutes to 110(F) internal. 5 minutes in the freezer and then seared blazing hot for one minute each side flipping every 30 seconds. Rested for 10 minutes following the sear, then sliced
by YogurtclosetBroad872
13 Comments
thats a real dry aged steak, bet it was awesome
Man! I haven’t had stuffed artichoke in like 20 years since my nonna made it for me.. they were so good.. thankyou for reminding me of this. Think I need to make this happen again.
I would do some things for that plate right there.
So pretty
Yes.
And f u. Now I MUST go buy a $40 steak. That pic melted my willpower to resist.
Oh my days
It’s pretty rare that I find a food I haven’t heard of but I did a double take at stuffed artichoke.. What is that? What goes into it and what’s the cooking process? Sounds like something I would try!
That river of fat in the middle has me drooling. Damn you I might need a steak tomorrow
Steak: good. Artichoke: bad. 😊
What was the price per pound?
Finally, someone else who knows how great cooling before searing can make it turn out! Not enough people who reverse sear know the difference it makes with the gray band
thats an excellent crust, great job, im sure it was phenomenal. artichoke too? 🤤
That sear is amazing!