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slugmong 06-09-2013 12:22 PM

Reverse sear rib eye and moules mariniere
3 Attachment(s)
Making the best of the sun with some really quick good eats, stuck the mussels in a cast iron pot and put them and the steak on (lid on) for 6 minutes then switched them around uncovered a minute a side. Perfect! Well maybe I could have done with a bigger wine glass!

runnoft 06-09-2013 12:59 PM

Looks good to me. I'll have me somma that.

Bonewagon 06-09-2013 01:39 PM


CharredApron 06-09-2013 01:44 PM

Where are the Frites? Nice cook there!

Higgledy 06-09-2013 01:46 PM

I don't think I like reverse searing.

BobM 06-10-2013 08:30 AM

Looks great, nice cook! :thumb:

slugmong 06-10-2013 04:51 PM


Originally Posted by Higgledy (Post 2509588)
I don't think I like reverse searing.

Why so? What about it don't you like? I have tried it a few times now and do like the reliability of it, however if you really like steaks rare it probably isn't the way to go.
I have found since I discovered this forum that I have so much to learn and it is a farkin tasty voyage of discovery!

AussieTitch 06-10-2013 04:54 PM

Fantastic looking food mate,:clap2:

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