Reverse Sear Rib Eye With Bearnaise

The beef is the star of this dish accompanied by the rich, buttery sauce.

The ingredient of Reverse Sear Rib Eye With Bearnaise

• 500g bone in beef rib eye steak
• peter bouchier butcheru2019s salt and pepper
• 1 bunch radishes halved leaves on
• 1 bunch heirloom dutch carrots trimmed halved if large
• 1 tbsp olive oil
• 1 small tub of peter bouchier bu00e9arnaise sauce or another pre made bu00e9arnaise sauce

The Instruction of reverse sear rib eye with bearnaise

• preheat oven to 150u00b0c remove steak from fridge 15 minutes before cooking and season with butcheru2019s salt and pepper
• toss vegetables in oil in a small roasting dish and season to taste
• place steak on a wire rack in a baking dish and cook in the oven for 30 minutes or until internal temperature reads 50u00b0c when tested with a meat thermometer roast vegetables at the same time rest steak for 10 minutes
• heat an oiled char grill pan over high heat sear steak for 45 seconds each side and around the edge to get a nice golden brown colour for medium rare rest for another 5 minutes
• serve steak sliced with roasted vegetables and bu00e9arnaise sauce

Nutritions of Reverse Sear Rib Eye With Bearnaise

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation