My friends,
This week I bring to you a very special recipe: the rib eye.
I’ll show a very different way of making it roasted, that enhances the cut and make it very flavourful and juicy.
The rib eye is a cut located over the striploin end, normally used in recipies of meat with sauces that need a longer cooking.
In this recipe I cut the rib eye in smaller pieces, rolled like a snailshell and grilled them on the parrilla grill. Look how insane it looks!
A hug from the “gaucho”
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4 окт 2019
