Beefer Ribeye Steak
| May 8, 2019 | Steak
The whole while he had a compound butter melting away in the bottom drip tray mixing with juices of the steak as it dripped below. The second ribeye received the same treatment and when internal reached about 115 degrees, each steak was seared again for 1 minute on each side to really give it a crust.
