How did I celebrate my birthday? With a long-bone ribeye:
I saw the steaks at my local butcher, and could not resist.
(At least, I could not resist for me. The rest of the family got (much less expensive) regular ribeyes. Hey, I was celebrating…)
This is a honkin’ big piece of meat. Reverse searing is the way to go, with my trusty Thermoworks ChefAlarm probe thermometer telling me when it’s cooked through to medium rare, and ready to sear and serve.
Link to the recipe
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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