Impressive, bone-in ribeye. Recommended for festive or celebratory serving.
Preparation suggestion:
Reverse sear technique: roast at 110 °C for 40–50 minutes, then finish with a sear on the grill.
Internal temperature:
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Medium rare: 54–56 °C
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Medium: 58–60 °C
Recommended sides/sauce:
Grilled corn, BBQ sauce, pickled onion.
