Rib-Eye Steak


Today’s dinner was Rib-eye steak.  As always we marinated them in soy sauce, honey, mirin, garlic & oil, then my husband cooked using the Anova water Bath, then seared just the outside.  The side dish was, as always, Potato Dauphinoise as it’s my husband’s favourite, plus stem brocooli.  The sauce, again as always, was made with red wine, pink peppercorns and cream.  We enjoyed it very much.  The steaks seemed much thinner than usual but maybe they were bigger than usual.  My husband finished his but I ate about a half of mine – we’ll use my left-over for lunch tomorrow.



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