Chef critique
Ribeye au Poivre with Brussels Sprouts
This is an exceptionally well-crafted and accurate recipe with precise salinity scaling and doneness temperatures, needing only a minor formatting adjustment and a cost estimate update.
Score: 9/10
Suggested fixes
- Convert the bulleted list in Step 2 into inline prose: '...rimmed baking sheet with 2 teaspoons olive oil, 1½ teaspoons Diamond Crystal Salt flakes, and 1 teaspoon coarsely crushed black peppercorns.'
- Update properties.estimated_cost_dollars to at least 30 to properly reflect the sum of the provided ingredient prices.
Issues
- low / clarity: Step 2 uses a bulleted list for exactly three ingredients, but the guidelines specify reserving bulleted lists for mixtures of more than three ingredients.
- low / cost: The estimated total cost is $24, but the combined price of just the ribeye, Brussels sprouts, and shallots totals $29.47.
Strengths
- Flawless application of the 1.5% and 1.0% salinity rules by weight, converted perfectly to Diamond Crystal volume.
- Precise and accurate doneness temperature (125°F) for medium-rare intact beef.
- Smart safety instruction to remove the skillet from the heat before adding the Cognac.
- Excellent timing integration, utilizing the resting period of the steak to build the pan sauce.