The Reverse Sear Rib Eye – Peter Bouchier
Traditionally, chefs would sear the steak on the grill and finish it in the oven. The Reverse Sear slowly cooks the steak to juicy, tender perfection in a low oven, rests the steak then gives it a...
Ingredients
- 500g rib eye steak
- Olive oil
- Salt and pepper
- 15g butter, formed into a round disc
- 1 teaspoon fresh thyme leaves
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