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Elevated & Easy Reverse-Sear Ribeye
Dry-brined for 24 hours, finished hot and fast. Simple ingredients. Steakhouse results at home.
This ribeye builds on one of my favorite kitchen staples — the Slow Gold garlic confit oil (linked here). Once you have that in the fridge, this elevated, easy reverse-sear becomes almost automatic. Same simple system, just leveled up for steak night
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