{"id":671,"date":"2024-06-13T12:24:53","date_gmt":"2024-06-13T18:24:53","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=671"},"modified":"2024-06-13T16:09:18","modified_gmt":"2024-06-13T22:09:18","slug":"ryb-eye-con-rub-de-romero","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/ryb-eye-con-rub-de-romero\/","title":{"rendered":"Ryb Eye con Rub de Romero"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pieza rib eye de 2\u201d.<\/li>\n\n\n\n<li>\u00bd taza de aceite de oliva.<\/li>\n<\/ul>\n\n\n\n<p>Rub<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 cucharaditas de sal de mar.<\/li>\n\n\n\n<li>2 cucharadas de romero seco finamente picado.<\/li>\n\n\n\n<li>2 cucharadas de ajo deshidratado.<\/li>\n\n\n\n<li>1 cucharadita de cebolla deshidratada.<\/li>\n\n\n\n<li>1 cucharadita de pimienta negra molida.<\/li>\n<\/ul>\n\n\n\n<p>Salsa<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 piezas de jitomate bola.<\/li>\n\n\n\n<li>4 piezas de chiles serranos.<\/li>\n\n\n\n<li>2 piezas de cebollitas cambray.<\/li>\n\n\n\n<li>2 piezas de dientes de ajo.<\/li>\n\n\n\n<li>1 botella de cerveza oscura.<\/li>\n\n\n\n<li>Sal de mar, pimienta negra molida, comino molido al gusto.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepara tu asador para cocinar sobre fuego alto directo (232 \u00b0C a 288 \u00baC), y precalienta la Canasta para Verduras por unos 10 a 15 minutos.<\/li>\n\n\n\n<li>Barniza ligeramente con aceite el jitomate, chiles, cebollitas y el ajo y \u00e1salos a fuego alto directo d\u00e1ndole vuelta frecuentemente hasta tatemarlos, unos 10 minutos.<\/li>\n\n\n\n<li>Transfiere las verduras a un molcajete y mu\u00e9lelas ligeramente, sazonando con sal, pimienta y \u00e9l comino. Transfiere las verduras molcajeteadas a una olla mediana, hi\u00e9rvelas 5 minutos, y agrega la cerveza. Cocina a fuego medio por unos 10 a 15 minutos, reserva.<\/li>\n\n\n\n<li>En un taz\u00f3n peque\u00f1o mezcla los ingredientes del Rub.<\/li>\n\n\n\n<li>Barniza ligeramente el Rib Eye con aceite y saz\u00f3nalo por ambos lados con el rub, presionando ligeramente hacia la carne.<\/li>\n\n\n\n<li>Coloca el Rib Eye a fuego alto indirecto por 12 minutos sin darle la vuelta, con la tapa puesta. Transfiere el corte a fuego alto directo por 5 minutos, d\u00e1ndole la vuelta solo una vez.<\/li>\n\n\n\n<li>Retira del asador y permite que la carne repose por 5 a 7 minutos antes de cortarla, para que los jugos se redistribuyan. Sirve de inmediato con un poco de la salsa borracha para acompa\u00f1arlo.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Rub Salsa Preparaci\u00f3n<\/p>\n","protected":false},"author":1,"featured_media":775,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Rub Salsa 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