@zeniboy10: Menemukan secuil surga yang tersembunyi di balik megahnya gunung suci🍂🏔 #Hdr #Dolbyvision #transcode vague#trancodevague

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Tuesday 20 October 2026 10:34:51 GMT

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Comments

Shoaib.09 :

how you edite the video like this

2026-10-20 10:37:10

2

Lamim :

wooo so beautifull place

2026-11-09 14:45:41

0

Amanullah :

Mobile

2026-10-21 10:40:44

1

Michael Ifeanyi :

🥰 Wow beautiful view

2026-10-20 11:43:09

1

Dark System :

Waaaooooowwwww 😳😳😳

2026-10-20 12:36:59

1

✹ :

Nice

2026-10-20 10:41:14

1

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :

wow

2026-10-20 10:40:52

1

Josef :

yoooo

2026-10-20 20:28:25

1

S̶a̶m̶i̶u̶l̶.I̶s̶l̶a̶m̶.O̶v̶ :

Nice View 💥🫶💯

2026-10-20 10:41:13

0

￴ :

2026-10-20 18:28:34

1

K i i :

2026-10-20 12:59:34

1

Sagi.fragrance :

2026-10-20 11:37:10

1

ethan :

2026-10-20 10:39:51

1

𝐑 𝐞 𝐳 𝐚 📸✨ :

2026-10-20 10:56:27

1

Vague Frames :

2026-10-20 13:42:05

0

Hecen Kheloufi :

🥰🥰🥰

2026-10-20 16:14:25

1

🥂⎯͢⎯⃝গল্পের নাম 'মায়া'⎯͢⎯⃝🥂 :

[Heartwarming][Heartwarming][Heartwarming]

2026-11-08 14:15:15

0

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Recipe Name Garlic Butter Ribeye Steak with Loaded Baked Potato and Crispy Bacon Brussels Sprouts Ingredients 1. Ribeye Steak – 2 large steaks (approximately 1½ lbs total) 2. Olive Oil – 2 tbsp 3. Unsalted Butter – 5 tbsp 4. Garlic – 6 cloves, minced 5. Fresh Rosemary – 2 sprigs 6. Fresh Thyme – 1 tsp 7. Smoked Paprika – 1 tsp 8. Garlic Powder – 1 tsp 9. Onion Powder – ½ tsp 10. Salt – 1½ tsp 11. Black Pepper – 1 tsp 12. Red Pepper Flakes – ¼ tsp 13. Large Sweet Potatoes – 2 14. Honey – 2 tbsp 15. Butter for Sweet Potatoes – 1 tbsp 16. Ground Cinnamon – ¼ tsp 17. Brussels Sprouts – 1 lb, halved 18. Bacon – 5 slices, chopped 19. Balsamic Vinegar – 1 tbsp 20. Maple Syrup – 1 tbsp 21. Garlic Powder for Brussels Sprouts – ½ tsp 22. Baby Potatoes – 1½ lbs, halved 23. Olive Oil for Potatoes – 1 tbsp 24. Fresh Parsley – 2 tbsp, chopped Recipe 1. Remove the ribeye steaks from the refrigerator approximately 30 minutes before cooking. Pat them completely dry with paper towels to help develop a beautiful golden-brown crust. 2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Rub the seasoning mixture generously over both sides of the steaks. 3. Preheat the oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 40–50 minutes until completely tender. 4. In a small saucepan, melt 1 tablespoon of butter with honey and cinnamon. Split the roasted sweet potatoes lengthwise, lightly fluff the flesh, and brush generously with the honey butter mixture. 5. Toss the halved Brussels sprouts with olive oil, garlic powder, balsamic vinegar, and maple syrup. Add the chopped bacon and spread everything evenly on a baking sheet. 6. Roast the Brussels sprouts at 425°F (220°C) for 20–25 minutes, turning halfway through, until the bacon is crispy and the sprouts develop deeply caramelized edges. 7. Toss the halved baby potatoes with olive oil, salt, and black pepper. Arrange them cut-side down on a baking sheet and roast for 25–30 minutes until golden and crispy. 8. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt until bubbling. Place the seasoned ribeye steaks in the skillet without overcrowding. 9. Sear the steaks for approximately 3–5 minutes per side, depending on thickness, until a deep brown crust develops. Sear the edges briefly to render excess fat. 10. Reduce the heat to medium-low. Add the remaining butter, minced garlic, rosemary, and thyme. Allow the garlic to become fragrant without burning. 11. Tilt the skillet slightly and continuously spoon the melted garlic herb butter over the steaks for approximately 1–2 minutes. Check the internal temperature with a meat thermometer and cook to your preferred doneness, following safe temperature guidance. 12. Transfer the steaks to a cutting board and allow them to rest for 5–10 minutes so the juices redistribute throughout the meat. 13. Arrange the crispy Brussels sprouts and bacon on a serving plate alongside the roasted baby potatoes. Place one honey-glazed sweet potato on the plate and brush with any remaining honey butter. 14. Position the ribeye steak alongside the vegetables and spoon the garlic herb butter from the skillet generously over the top. Garnish with freshly chopped parsley and a little cracked black pepper. 15. Serve immediately while the steak is juicy, the potatoes are crispy, the sweet potatoes are tender, and the Brussels sprouts are beautifully caramelized. Follow for more delicious recipes and amazing homemade food ideas!

Recipe Name Garlic Butter Ribeye Steak with Loaded Baked Potato and Crispy Bacon Brussels Sprouts Ingredients 1. Ribeye Steak – 2 large steaks (approximately 1½ lbs total) 2. Olive Oil – 2 tbsp 3. Unsalted Butter – 5 tbsp 4. Garlic – 6 cloves, minced 5. Fresh Rosemary – 2 sprigs 6. Fresh Thyme – 1 tsp 7. Smoked Paprika – 1 tsp 8. Garlic Powder – 1 tsp 9. Onion Powder – ½ tsp 10. Salt – 1½ tsp 11. Black Pepper – 1 tsp 12. Red Pepper Flakes – ¼ tsp 13. Large Sweet Potatoes – 2 14. Honey – 2 tbsp 15. Butter for Sweet Potatoes – 1 tbsp 16. Ground Cinnamon – ¼ tsp 17. Brussels Sprouts – 1 lb, halved 18. Bacon – 5 slices, chopped 19. Balsamic Vinegar – 1 tbsp 20. Maple Syrup – 1 tbsp 21. Garlic Powder for Brussels Sprouts – ½ tsp 22. Baby Potatoes – 1½ lbs, halved 23. Olive Oil for Potatoes – 1 tbsp 24. Fresh Parsley – 2 tbsp, chopped Recipe 1. Remove the ribeye steaks from the refrigerator approximately 30 minutes before cooking. Pat them completely dry with paper towels to help develop a beautiful golden-brown crust. 2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Rub the seasoning mixture generously over both sides of the steaks. 3. Preheat the oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 40–50 minutes until completely tender. 4. In a small saucepan, melt 1 tablespoon of butter with honey and cinnamon. Split the roasted sweet potatoes lengthwise, lightly fluff the flesh, and brush generously with the honey butter mixture. 5. Toss the halved Brussels sprouts with olive oil, garlic powder, balsamic vinegar, and maple syrup. Add the chopped bacon and spread everything evenly on a baking sheet. 6. Roast the Brussels sprouts at 425°F (220°C) for 20–25 minutes, turning halfway through, until the bacon is crispy and the sprouts develop deeply caramelized edges. 7. Toss the halved baby potatoes with olive oil, salt, and black pepper. Arrange them cut-side down on a baking sheet and roast for 25–30 minutes until golden and crispy. 8. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt until bubbling. Place the seasoned ribeye steaks in the skillet without overcrowding. 9. Sear the steaks for approximately 3–5 minutes per side, depending on thickness, until a deep brown crust develops. Sear the edges briefly to render excess fat. 10. Reduce the heat to medium-low. Add the remaining butter, minced garlic, rosemary, and thyme. Allow the garlic to become fragrant without burning. 11. Tilt the skillet slightly and continuously spoon the melted garlic herb butter over the steaks for approximately 1–2 minutes. Check the internal temperature with a meat thermometer and cook to your preferred doneness, following safe temperature guidance. 12. Transfer the steaks to a cutting board and allow them to rest for 5–10 minutes so the juices redistribute throughout the meat. 13. Arrange the crispy Brussels sprouts and bacon on a serving plate alongside the roasted baby potatoes. Place one honey-glazed sweet potato on the plate and brush with any remaining honey butter. 14. Position the ribeye steak alongside the vegetables and spoon the garlic herb butter from the skillet generously over the top. Garnish with freshly chopped parsley and a little cracked black pepper. 15. Serve immediately while the steak is juicy, the potatoes are crispy, the sweet potatoes are tender, and the Brussels sprouts are beautifully caramelized. Follow for more delicious recipes and amazing homemade food ideas!

@deepstorycast @sourafamiranda #deepstory #deepstoryclipfy #clipfyleague

@deepstorycast @sourafamiranda #deepstory #deepstoryclipfy #clipfyleague

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