Interested in learning how to reverse sear a bone-in ribeye? You're in luck! We're excited to announce our inaugural Market House Masterclass – a Zoom-based live cooking class with chef Andy Boterman. Whether you're a grillmaster or are new to the BBQ scene – this class is great for a date night, or even a gift for a loved one.
The first class takes place on Wednesday, June 21st at 7:30 pm ET / 6:30 pm CT. Grab a seat here!
- 22oz USDA Prime Bone-In Ribeye
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons cooking oil (Grapeseed oil, Canola Oil, Olive Oil, etc.)
- 1 oz of fresh rosemary
- 1 oz of thyme
- 3 garlic cloves
- Cast Iron Skillet