Reverse-sear rib eye steak recipe – Peter Bouchier
Reverse searing is the perfect cooking method for dry aged steaks and any steak cut extra thick. Make sure you get the most out of your premium meat with the ri
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.petergbouchier.com.au.
Ingredients
- 1 tbsp olive oil
- 1 x 500g rib eye steak, on the bone
- 1 tbsp Peter Bouchier Butcher’s salt
- 2 tbsp Peter Bouchier Béarnaise sauce, to serve
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