A 2 1/2 pound Rib-eye, reverse seared - with a brown butter bacon sauce & a Jack Daniels Balsamic reduction.
Prepare Ribeye: Course Liberal coating of both salt and pepper. Bar-B-Q at 250 till 10 degrees from target temperature, remove and wrap in foil. Bring Bar-B-Q to full temperature then Caramelize the meat.
Reduction Sauce: Mix Balsamic Vinegar and Jack Daniels, bring to a boil then simmer till about 3/4 of a cup of sauce is left over or about 1/2.
Brown Butter Bacon Sauce: Melt butter, then add bacon. Cook bacon till done and then drain the butter and fat. Add more butter, melt till its brown and then set aside.
Serve: Slice Rib-eye into strips, and lay out on a pile of mash-potato. Drizzle the Brown Butter Bacon Sauce and the Balsamic Reduction over meat and potato's.
Artichoke: Cut, clean and prep Artichoke - Mix Olive Oil, Balsamic Vinegar and Garlic in a large bowl. Soak Artichoke in bowl, then remove and Grill till soft.
Watch the Video: https://www.youtube.com/watch?v=J7VRPIYaRCM&list=PLXd4XnsjKL4CwJBVd1W0vulOHa77GFLo_&index=12
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Serving Size: 1 Serving (917g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2255 | ||
Calories from Fat: 1462 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.4g | 217 % | |
Saturated Fat 67.7g | 339 % | |
Monounsaturated Fat 70.4g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 447.6mg | 138 % | |
Sodium 585mg | 20 % | |
Potassium 2156.4mg | 57 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 32.3g | ||
Protein 102.8g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2255
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