手作黄油配35天干熟成带骨眼肉！这味道给幸运粉丝尝尝！

bone-in ribeye

🥗Healthier: sirloin

💰Cheaper: chuck eye

Sirloin is leaner and less fatty, while chuck eye provides a similar flavor profile at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats, while margarine is often cheaper.

Introduce the 35-day dry-aged bone-in ribeye, noting the color difference from the 21-day aged ribeye.

Remove the hard outer shell of the ribeye, ensuring to take off the cheekbone to avoid knife obstruction while cutting.

Cut the ribeye into two pieces, explaining that one will be for a fan representative to taste.

Season the ribeye with black pepper and sea salt, ensuring it's adequately coated.

Preheat the oven to 150°C (302°F) for roasting.

Place the ribeye in the oven and roast for 45 minutes, checking the internal temperature aiming for 50°C (122°F) for medium-rare.

Once the ribeye reaches the desired temperature, place butter on top to melt over the meat.

Slice the ribeye to show the juicy interior, emphasizing the tenderness and moisture of the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens