REVERSE SEARED RIBEYE WITH CAJUN SHRIMP SAUCE

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Reverse-Seared Ribeye w/ Scampi Sauce

Ingredients:
For the Steak:
1 Ribeye Steak (Gorgeous, Big, Fatty, Juicy)
1 tbsp Salted Butter
1 tsp Minced Garlic
Few springs of Fresh Rosemary

For the Scampi Sauce:
1 lb. Shrimp (Peeled and Deveined)
2 tbsp Salted Butter
1 quart Heavy Cream
1 tbsp Parsley (Freshly Torn)
Your Choice of Seasoning (Paprika, salt, pepper , beef bouillon powder, Garlic Powder, Onion Powder – Have fun!)

Method:
Preheat oven to 250°F.
Pat dry your Ribeye. use your seasonings to coat both sides and place on a wire rack that’s on a rimmed baking sheet.
Place in the oven and cook for 35 minutes. Take it out and let it rest for 15-20 minutes.
Add your butter to a well heated Cast Iron. Sear off your Ribeye, making sure to cook the fat on it! Remember to baste it with butter, rosemary and garlic. Remove from the pan.


Start your Sauce:

Place the same pan on Medium Heat and melt your butter. Season your shrimp well and add them to the pan, keeping distance between them. Cook well for about 5 minutes and then turn your Shrimp to cook the other side until that beautiful orange-pink color sets in. Now add your Heavy Cream and Season well, letting the Cream cook a bit to thicken up (don’t overcook though! Keep an eye on it!) Add some fresh chopped Parsley and a squeeze of Lemon.
Remove your perfectly seared Ribeye and place on a lovely plate. Pour your Scampi Sauce over generously.
Using your hands, tear some Parsley into beautiful, thick shreds and garnish.
Serve with a nice salad and baked potato and enjoy!