Two Easy Ways to Start Cooking Next Level Ribeye

In the latest episode of Under the Hood, Chef Gabe takes two cuts of ribeye to the next level with his seasoning and cooking techniques. Watch as he sous vides then sears the eye of the ribeye, or Spencer Steak, and then perfectly sears a ribeye crescent. These two ribeye ideas are sure to make your next steak a winner!

To make Chef Gabe’s Cauliflower Purée check out the video!

To learn how to make your own Pickled Tomato Pearls, click here!

And to find out how Chef Gabe makes his delicious Smoked Mushroom Sauce, watch this video!