Ingredients

• 1 two-pound ribeye
• 2 Tablespoons Kosher salt
• 1 Tablespoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 3 Tablespoons avocado oil
• compound butter is another recipe on culinary scene

Instructions

Remove the ribeye from your Sub-Zero refrigerator 30 minutes before cooking. Season liberally with salt, pepper, and garlic on all sides.

Using the slow roast sear mode in the Wolf Convection Steam Oven, set the probe in the center of the ribeye on the roasting rack. Ensure the rack is position 2.

Select the beef tenderloin setting and set the target temperature to 132°F. Preheat the Wolf Griddle to 450°F.

When the slow roast sear process is complete, remove the ribeye from the Wolf Convection Steam Oven. Add oil to the Wolf Griddle and sear the ribeye on all sides until a crispy exterior is achieved.

Remove the ribeye from the Wolf Griddle and top with three medallions of compound butter, allowing them to melt. Slice and plate.