Prosecco Ribeye Steak

Ingredients for 1

• 700 grams bone-in ribeye steak (I used a danish One)

• Pineapple juice

• Prosecco wine

• Seasoning

Directions

• 

  Step 1

  First I used a meat tenderizer to Pierce Little holes on the steak to let the marinating pass through It.

• 

  Step 2

  I put the steak inside the marinating for 35 minutes (if you want can let It soak for 45 minutes, but never go further than 60 Min.) Marinating: 40% pineapple juice 40% prosecco wine 20% water

• 

  Step 3

  After the bath, dry the steak and proceed with the seasoning (dry rub) I used Pink Hymalaya salt, toasted black pepper in grains and a mixture i made of other spices (dried onion, garlic, Rosemary, chili peppers, parsley, thyme) you can use your personal mixture of spices, avoid this step or use only thyme for a more delicate taste (Always use salt and pepper).

• 

  Step 4

  I prepared the steak the day before cooking, put It inside a vacuum bag along with the seasoning and let It rest in the fridge. 20 to 30 minutes before cooking (or while you wait for the roner to warm up the water) put the steak out of the fridge and leave It to room temperature (unless you live inside an igloo in lapland). When the water is ok, start cooking the steak

• 

  Step 5

  When the steak Is ready, prepare everything for the searing, I sealed mine on a hot Pan with butter, but you can proceed with the method you prefer.

• Step 6

• Finishing Steps

• 

  Step 0

  Have your steak the way you like It... I did not put anything else because It was already tasty and juicy.

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