This time it’s a smoked ribeye steak I cut and dry aged myself for 10 days. I served it with parsley and a wine reduction sause. The specific wine I used is something I can’t for the life of me remember the name xD Finishing with a garnish of confeit garlic. This recipe I will remember.
- 2 Tbsns garlic
- 1/2 cup table wine
- 10-day dry aged ribeye
- Black salt
- Black pepper
