Hi Kelly,
Looks great! But I would have thought the steak would be too thin to work well
with reverse searing? I would have thought by the time the steak took on a good
char, it would be pretty much cooked, and any oven time would be overkill?
How was it?
Vicki. :-)
On 20 Aug 2021, at 5:23 am, Chilecayenne <chilecayenne@xxxxxxxxx> wrote:
Small reverse seared grass fed ribeye.
Asparagus, I did 1 min in multi-cooker, and then into a pan with olive oil,
lots of garlic, a touch of lemon juice and couple drops or Worcestershire
sauce…
<image0.jpeg>
K
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I need a shot of salvation baby,
once in awhile...
