Ribeye

With a freezer full of a nice assortment of choice and prime rib eye steaks I can afford to experiment a little bit. 

Last night, my wife was going to a party that I had no interest in so the day before yesterday I sort of covertly slipped one into the fridge to thaw in anticipation.

I wanted to try a new method, a slow cook and reverse sear. 

I placed garlic, rosemary sprigs and butter on top of the steak and let it roast.

 While I typically oven cook at 350 to 450 before my sear, pulling the beef out at 113 degrees or so, I cooked this one at 225. 

The recipe said 200 for an hour but my internal probe thermometer let me know I had reached the target temperature of 110 in a mere 18 minutes.

I pulled it out of the oven and onto the very hot cast iron griddle.

I then did a quick sear in butter and garlic for about three minutes total, sending the temp up to about 135 degrees.

I let it rest for about ten minutes before cutting into it.

It was at that point that I heard my wife come through the door. 

Something happened, the party never fired.

I would be sharing my steak, which was honestly a bit on the small side. 

Lucky me.

Now if you notice, there is no salad, no vegetables. 

I'm a guy.

They are helpful but not a requirement when men are eating alone. 

She usually makes a comment, last night I was spared for some reason.

By the way, I don't think this is the optimal way to cook a rib eye. 

Steak tastes a little too "roasty." 

Not as red as I like. 

Even though it tasted really good, I am going to go back to the old ways.

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Next up: Pork chile verde.