CAPA DE FILÉ | RIB EYE

My friends, This week I bring to you a very special recipe: the rib eye. I’ll show a very different way of making it roasted, that enhances the cut and make it very flavourful and juicy. The rib eye is a cut located over the striploin end, normally used in recipies of meat with sauces that need a longer cooking. In this recipe I cut the rib eye in smaller pieces, rolled like a snailshell and grilled them on the parrilla grill. Look how insane it looks! A hug from the “gaucho” Marcelo Bolinha on social media: Website: https://marcelobolinhacarnes.com.br/ The entire Marcelo Bolinha exclusive product line Virtual Store: https://www.marcelobolinha.com.br/ Online Course | Ribs and Ribs For more information, click on the link: https://www.hotmart.com/product/coste... Instagram:   / marcelobolinhacarnes   Facebook:   / marcelobolinhacarnes