Cycle 15 – Item 39

13 (Tue) February 2024

Ribeye Steak in Pan Gravy

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

With leftover beef from the roast (see 15.023 Ribeye Roast).

Cut to a thickness of around 5 cm, the weight of the meat was 1.6 kg (or 1,600 grams) – to put that into perspective, a standard steak in an American restaurant weighs 8 oz (or 225 grams), so this steak was over 7 times larger.

Pan-seared, then roasted in the oven.

While the meat was resting, I made a pan gravy from the drippings.

It was awesome – the best steak that I’ve made in years, maybe the best ever in terms of value.

(See also GLOBAL FOOD GLOSSARY)

(See also BOOZE)