Here to show you once again that you don’t need a lot of fancy ingredients or hours in the kitchen to create an amazing meal, is The Kitcheneer with this recipe for Florentine Style Bone-in Ribeyes. In fact, when you start with a really quality cut of meat like a naturally-grazed Elk Bone-in Ribeye (AKA Elk Tomahawk Steak), the less seasoning you use, the better it will taste.
In this recipe, The Kitcheneer uses the simple technique of reverse-searing the bone-in ribeye steaks with a simple drizzle of olive oil, a sprinkle of salt and pepper, and a finish of lemon juice to seal in the juices. You probably already have all those ingredients in your kitchen right now––except maybe the steaks, which you can order here.
Recipe & Photography by The Kitcheneer.
