Reverse Seared Ribeye with IPA Candied Bacon and blue cheese

The search for the best steak cooking method continues, and this time with the reverse sear. I took great ribeyes and rubbed them a rub featuring Eric’s Wicked Seasoning and the Firestone Walker Luponic Distortion (No. 001) IPA. I then kicked the whole awesomeness up a notch with IPA candied bacon and some blue cheese…

Sous Vide Ribeye with Blue Cheese and Reduced Porter Sauce

Ribeye – the king of the grilling steak. Tender, marbled, and amazing, the ribeye is much-sought after. But how to improve on perfection? First, let’s start with the highest quality beef. In this recipe, we have Certified Angus Beef® ribeye from Missoula Fresh Market. Angus is everywhere these days. Over the last couple of decades it’s…

Sous-vide Ribeye Steak With Stout Mushroom Sauce

You ready for the best steak that ever crossed those lips? How about a sous vide ribeye finished in the Big Green Egg and topped with a stout mushroom sauce? This steak made into my food Hall of Fame…it turned out moist, packed with big beef flavors, and tender (did I mention tender?). What is…

Weizen Thai Red Curry Ribeye

“Ribeye, Curry, and beer, these are a few of my favorite things” The idea was to create a spicy and rich coconut curry with a hint of weizen character. I used to the Mango Weizen from Northwest Brewing Company, which a good, inexpensive weizen that recently came into my market.