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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
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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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