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R Thibodeaux ha publicado una actualización
El perfecto filete de ternera USDA Prime poco hecho y untado con mantequilla de romero.
The perfect medium rare USDA Prime ribeye basted in rosemary butter.
Traducido del inglés
Mikel Viz Felipe, Sussan Estela Olaya y4 más5 Comentarios-
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Scoolinary Team
What a steak! 🥩
That USDA Prime with rosemary butter speaks for itself. How did you handle the sear to keep it rare without losing its juiciness?
The plating with asparagus and garlic brings great balance to the dish, and the touch of lemon is a nice detail.
Thanks for sharing it with the community,we’re looking forward to seeing more of your creations! 🫶🏻
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@Sussan Estela Olaya I did a fast sear in a hot pan then finished it in the oven. It was a 2 1/2″ cut so using the oven to achieve the correct internal temp was my best option. I finished it with butter and rosemary.
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Scoolinary Team
@rthibodeaux Great strategy, Ralph. With a 6.35 cm cut, searing it first and finishing it in the oven is a smart move to keep the center perfectly cooked without losing juiciness. Plus, that final butter and rosemary baste must have really enhanced the flavors.
If you ever try searing it in a cast-iron pan and then using a thermometer to fine-tune the temperature in the oven, you could have even more control over the result. But with the technique you used, I’m sure it turned out amazing. Great job!
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Scoolinary Team
Magnificent colors and superb pic! 🔥 The rosemary butter must have added an irresistible aroma and a beautiful gloss. Did you stick with just rosemary, or did you experiment with other herbs for basting? Well done, Chef!
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@soldamiani Rosemary, garlic, thyme and Icelandic sea salt for finishing. The clarified butter used was also made by me. Thank you for the kind words.
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