Pappardelle with a mushroom, garlic and Parmigiano sauce with reverse seared prime ribeye.
Pappardelle with a mushroom, garlic and Parmigiano sauce with reverse seared prime ribeye.
by Yaboipalpatine
2 Comments
Yaboipalpatine
Recipe for pasta:
Pappardelle pasta
Freshly minced garlic
Mushrooms
Parmigiano Reggiano
Unsalted butter
some starchy pasta water too!
For the steak:
A thicc prime ribeye
Rosemary salt
Garlic powder
And butter to baste
And make sure the pan is hot AF For that sear!
Dry brine in fridge for several hours. Pre heat oven to 280ﾟF and leave it in for 20 minutes. (Depending on the thickness of your steak) like above, get either a cast iron or a nonstick pan and get it hotter than anything on this earth! I did 1 minute per side and on the fat cap to render. I baste with butter about 30 seconds in on the last side to finish it off. Then let it rest.
2 Comments
Recipe for pasta:
Pappardelle pasta
Freshly minced garlic
Mushrooms
Parmigiano Reggiano
Unsalted butter
some starchy pasta water too!
For the steak:
A thicc prime ribeye
Rosemary salt
Garlic powder
And butter to baste
And make sure the pan is hot AF For that sear!
Dry brine in fridge for several hours. Pre heat oven to 280ﾟF and leave it in for 20 minutes. (Depending on the thickness of your steak) like above, get either a cast iron or a nonstick pan and get it hotter than anything on this earth! I did 1 minute per side and on the fat cap to render. I baste with butter about 30 seconds in on the last side to finish it off. Then let it rest.
How was it reverse seared?