Friday, August 25, 2023

Basting Ribeye

Chef Elaine takes it upwards a couple of flights, basting our ribeye in butter, garlic, and rosemary.  After a few minutes of spooning on a ton of flavor, she baked them in the oven to finish cooking.  Honestly, this could be served at the best steak houses in the country and people would rave about them.  

So why do I take Chef Elaine out to dinner when I eat this good?  Cause I've been a husband long enough to know better.

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