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Côte de Boeuf Ribeye With Classic Cowboy Butter Sauce!! A thick-cut ribeye, coated with Worcestershire sauce as a binder, seasoned and cooked indirect on the Kamado until 46°C internal temperature. Then I fired up the Kamado and seared the steak hard over high heat to build a deep crust. In the meantime, I made a classic cowboy butter with melted butter, garlic, herbs, chili and citrus. Brushed over the steak with fresh rosemary while it was still over the fire. Rested, sliced and finished with
208.6K views1 month ago
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🔥 @Rafelo Vela 🔥 ¡17 AÑOS HACIENDO LAS MEJORES COSTILLAS DE BELLA VISTA! 😍🥩 Suaves, ricas, tiernas 🤤❤️ ¡Y TODO AL MEJOR PRECIO! 💸🔥 Son expertos en todo tipo de carnes 🥩🍖. Si quieres comer carne rica y barata, ¡es lo que estás buscando! 🙌🤤 Tienen un menú variado con pastas 🍝, mofongos 🍌 y ensaladas 🥗 para los que quieran comer saludable. Te recomiendo que pruebes sus croquetas de costilla BBQ 🤤🔥, ¡y su costilla, si vas, es un must! 🤩🍖 Tienen muchos parqueos 🚗🅿️ y están ubicado
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