Recipes
How to cook your chunky Cattleman’s Cut rib eye
The reverse sear transforms a chunky cattleman's ribeye by slowly bringing it to 55°C in a low oven, allowing fat to render while maintaining moisture. A final scorching sear in...
How to cook your chunky Cattleman’s Cut rib eye
The reverse sear transforms a chunky cattleman's ribeye by slowly bringing it to 55°C in a low oven, allowing fat to render while maintaining moisture. A final scorching sear in...