Vitor Pamplona on Nostr: I found that some of the fat needs time to render on a ribeye. Reverse sear usually ...
I found that some of the fat needs time to render on a ribeye. Reverse sear usually solves that problem to me, while keeping the steak at around 110F. But maybe there is a way on the grill to complete the job.
Published at
2025-03-10 00:37:26Event JSON
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