Reverse-seared ribeye steaks from Better Homes and Gardens Magazine, June 2019 (page 122) by Jamie Purviance and Aaron Franklin

  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blue cheese with tarragon; Charred cherry tomatoes; Basil chimichurri; Korean-style steak sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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