Sweetheart Ribeye Dinner for 2

• All products from The Shed have been fully smoked and frozen just before shipping and may be partially or fully thawed upon arrival
• Refrigerate immediately upon arrival and enjoy within 2-3 days.
• Or freeze for up to 3 months
• If frozen, defrost overnight in the refrigerator before cooking
• Refrigerate turkey and enjoy within 5 days, or store in your freezer in its original packaging for up to 3 months.
• Turkeys should be fully thawed before heating.

To Serve

Hasselback Potatoes

• Use the wooden chopsticks as guiderails for your raw potatoes
• The chopsticks will stop the potatoes from rolling around and will prevent you from cutting all the way through the potato
• Starting at end of the potato, slice a 1/8 in slice stopping at the chopsticks
• Continue slicing until you reach the other end of the potato
• Rinse potato under water while gently flexing to fan potato
• Gently pat the potatoes dry before adding seasoning
• Preheat oven to 400 degrees
• Place potatoes on a sheet pan or in a casserole dish
• Drizzle with olive oil across the tops of the potato, letting the oil settle in between the slices
• Season with salt and freshly ground pepper
• Brush potatoes with herb mop and cook the potatoes in the oven for about an hour and a half
• Potatoes should be crispy on the outside and soft on the inside
• Slather Rosemary butter generously on top and enjoy!
• Steak with Rosemary Compound Butter:

Ribeye Prep

• Remove from freezer and place in the fridge for at least 8 hours to defrost
• Remove meat from the packaging and thaw at room temperature for 30-45 minutes
• Rub lightly with oil and rub generous amount of steak seasoning on both sides and let sit until meat reaches room temperature

Stove Top

• Heat up a large cast iron skillet or heavy duty pan until hot and the skillet begins smoking around the edges
• Pour a little olive oil in pan and swirl it around
• Sear steaks for 3-4 minutes on each side. Do not flip until it’s browned
  • Medium – Cook 4-5 minutes on both sides
  • Well-Done – Cook 5-6 minutes
• Let sit 5 minutes before serving
• Enjoy!

Broiler:

• Turn your oven to broil and place the oven rack on top shelf (right under broiler)
• Place a cast-iron pan over medium heat to high heat until it begins smoking around the edges
• For medium-rare, add your meat and pan sear for 3 minutes per side
• After searing both sides, place the entire cast-iron pan under the broiler for 1-2 minutes, until nice crust forms on the top
• Remove from broiler and place the meat on serving platter to rest for 5 minutes before slicing
• Slice against the grain
• Enjoy!

Reverse Sear Grilled Steak

• Pile 20-30 charcoal briquets to one side of your grill and light
• When charcoal is predominantly white in color, they are ready
• Spread charcoal out, but keep only on one side of the grill
• This will create an indirect and direct heat source on your grill. *If you want to add wood for flavor (i.e. hickory, mesquite, pecan, oak, etc) now would be an ideal time.
• Place Steak on grill grate directly over charcoal, as the fat drips, flames will char the outside of the steak
• Don’t walk away! Pay close attention to your steak, flipping often until internal temperature reaches 20-25 degrees below desired final temperature and/or your desired amount of char is reached
• Slide steak over to the indirect heat side of the grill grate, cover grill and let steak slowly cook until approximately 10 degrees below final desired eating temperature
• Pull from heat, loosely tent steak with foil and let rest on the counter for approximately 15 minutes
• Your steak’s internal temperature will rise during the resting period and should meet your desired doneness.
• To reach this, we suggest you pull your steak from the grill at 128-130 degrees
• Steak should increase in temperature to approximately 140-145 degrees while resting on the counter tented loosely with foil
• Slice and enjoy this buttery steak reverse sear perfection

Turkey – Oven (Add On)

• Place sliced turkey in an oven safe pan or foil pouch.
• Add 1-2 tsp water, and cover tightly with foil or a lid.
• Reheat at 300℉ until an internal temperature of 165℉ is reached.
• Serve and enjoy!

Turkey – Stovetop (Add On)

• Place 1-2 teaspoon water and 1/2 tablespoon of butter in a pan.
• Place slices in the pan and heat until an internal temperature of 165℉ is reached, flipping occasionally.
• Serve and enjoy!

Microwave NOT RECOMMENDED as it tends to dry out the juicy Turkey!