Rib-Eye, Reverse seared.

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titch
Posts: 5789
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Rib-Eye, Reverse seared.

Post by titch » Wed Apr 03, 2019 1:49 pm

Nearly 2 lb Costco Rib-Eye.
Reverse seared with a Garlic stem,Jalapeno,white wine sauce.

Fire restrictions had been in place due to Bushfires in the Area.
Our Country Fire Authority lifted them last weekend.
Our Camp area runs under a permit sytem to allow camp/cooking fires.

Lots of Pictures Warning

Rib-Eye was salted down for a few hours, I dont think it was needed.

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Making coals using a mix of Stringy bark/Messmate.

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The sauce

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Steak goes in while Plate preheats

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Pulled at 55c then seared, wifes prefered texture.

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Rested, sauced and devoured.

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And the End

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Thanks for Looking
Cheers
Titch


Davo
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Re: Rib-Eye, Reverse seared.

Post by Davo » Wed Apr 03, 2019 3:48 pm

:o :o that looks sensational Titch...you haven't lost your touch after all these years.....have never experimented with a salsa type garnish. So...how much of that Savingnon Blanc did the cook consume as apposed to being part of the ingredients? :lol:

I'm hangin' for a good steak this weekend....can't break my diet until Saturday= cheat day lol

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Old Dave
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Re: Rib-Eye, Reverse seared.

Post by Old Dave » Wed Apr 03, 2019 7:06 pm

WOW!!
Old Dave
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Lovey
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Re: Rib-Eye, Reverse seared.

Post by Lovey » Wed Apr 03, 2019 7:11 pm

Awesome job as always Titch, that looks sensational.

choicebro
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Joined: Sun Dec 28, 2014 7:54 pm

Re: Rib-Eye, Reverse seared.

Post by choicebro » Wed Apr 03, 2019 8:29 pm

Damn, that looks bloody ripper mate.

Cheers

Choicebro

titch
Posts: 5789
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Rib-Eye, Reverse seared.

Post by titch » Thu Apr 04, 2019 11:18 am

Thanks Folks, was a fun cook
Cheers
Titch


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