I made rib-eye roast tonight. A little too well done for my taste but my dad loved it. He doesn't like raw meat. Next time I'll cook it to just 130F instead of 140F. I brushed on some Dijon mustard... and sprinkled on some pepper, rosemary, and thyme... and salt and garlic powder of course... Only took about 1.5 hours. I also made a red wine sauce for it. Turned out pretty nice.
Pedro |