Veal ribeye


  1. Take the veal out of the fridge
  2. Leave it for about an hour to come up to room temperature
  3. Get a casserole dish ready
  4. Use meat tongs instead of pricking the meat in order to retain moisture
  5. Turn the heat up high
  6. Put the casserole dish on the heat and let it heat up
  7. Turn the heat down to medium/low
  8. Put some oil and butter into the casserole dish
  9. Heat until the butter bubbles
  10. Put the veal ribeye into the casserole dish
  11. Fry the veal ribeye for three to four minutes until it is light golden brown on all sides
  12. Turn down the heat
  13. Put a lid on the casserole dish, leaving it ajar
  14. Turn the veal over three or four times while it is cooking
  15. After about 60 minutes, once the core temperature reaches 54 degrees, remove the veal from the casserole dish
  16. Cover with tinfoil and leave to rest for five minutes
  17. Enjoy!

Steps pot-roasting

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