

Trying my hand at the steak sub's mayo trend
USDA Choice Angus Ribeye, salt + pepper rested on a rack for about an hour, generous smear of mayo, seared about 2 minutes each side on stainless steel on a gas burner.
Served with crispy air fried russet potatoes (boiled with salt + baking soda) tossed in garlic and rosemary infused bacon fat, topped with crispy fried garlic and rosemary