Mother’s Day is a special time for us, and this year, my boys and I are making it unforgettable for Naomi with homemade crepes, stuffed with vanilla pastry cream and topped with a mixed berry compote.
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A GUIDE TO REVERSE SEARED RIBEYE STEAK
*Use thick-cut steak, at least 1 1/2 to 2 inches thick
*Pat dry
*Generously salt and pepper
*Place on a wire rack set in a rimmed baking sheet
*Heat oven to 225F
*Cook until instant thermometer reads 105 for rare, to 115F for medium-rare, 125F for medium, 145F for medium-well. Cook time will range from 20 to 40 minutes, depending on preferred doneness,
*Before steak comes out of the oven. Heat a cast iron pan with 1 tablespoon oil.
*Add steak, butter, and rosemary, and cook until well browned, about 40 to 50 seconds, making sure to spoon butter on top as steak cooks.