Cooking Instructions
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Step 1
Peel and finely chop the
Olive Oil (as needed)
Rub the
Rib Eye Steak (1.2 kg)
with
Garlic (2 cloves)
and garlic, season with
Ground Black Pepper (to taste)
Place the meat on the stainless steel tray, insert the food probe, lay the
Fresh Rosemary (3 sprigs)
on top of the meat and put into the cold cooking space. Cook.
Step 2
Soft roasting with steam, to food temperature 55°C (max 2 Hrs)
Step 3
Season the meat after cooking with
Fleur de Sel (to taste)
and fry briefly on all sides in a pan or grill pan. Let the meat rest, carve, drizzle with
Olive Oil (as needed)
and season with fleur de sel and pepper.
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