A ribeye steak was prepared with the sous vide method and then seared on the grill with butter. A perfected rare steak was cut into slices, sprinkled with salt and pepper and served on a plate accompanied by a salad. A bowl of au jus is paired with the steak to keep it juicy if the diner prefers.
© 2024 Barbara Wrigley McDevitt ~ South Florida Food Photographer - Southwest Florida Food Photographer
