@simonavasiljevic: Mozete bez tople vode,znali ste za koga glasate! #fyp #viral

Simona Vasiljevic

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Region: RS

Wednesday 28 October 2026 17:18:12 GMT

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Roki Car :

počelo je pocelo

2026-10-28 17:49:24

3

McM xxxxx :

Шта се ложите пукла магистрална цев искључили грејање док нису поправили

2026-10-28 21:44:36

0

Mladen Ciric :

A SL je kriva za to? 😂😂😂

2026-10-28 17:35:18

1

Lane 🥰🇷🇸 :

70% njih glasao za Štrokavce 🤣🤣 gde im je režim SL🤣🤣

2026-10-28 17:55:48

1

user9084748157186 :

E ovo nismo mogli da cujemo na pink i informer

2026-10-28 20:46:29

0

skorpijica🦂 :

sledeca je struja..

2026-10-28 22:43:16

0

Manja80 :

👏👏👏

2026-10-28 21:11:44

0

mitradomazet :

😂😂😂

2026-10-28 23:30:42

0

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🥩🔥 Garlic Butter Tomahawk Ribeye Steak 🧈🌿 A massive, beautifully seared tomahawk ribeye steak with a deep, caramelized crust, rich marbling, and a gorgeous golden-brown fat cap. Finished with melted garlic herb butter, fresh thyme, and a sprinkle of flaky sea salt, this incredible bone-in steak delivers bold, smoky flavor and juicy, tender perfection in every bite. Cooked to steakhouse-quality excellence and served on a rustic wooden board, it's the ultimate feast for true steak lovers! 🤤🔥 Half Recipe 1 large bone-in tomahawk ribeye steak (about 2–2½ inches thick) 1 tbsp olive oil 1½ tsp coarse kosher salt 1 tsp freshly cracked black pepper 1 tsp garlic powder ½ tsp smoked paprika (optional) 3 tbsp unsalted butter 3 garlic cloves, lightly crushed 2 fresh rosemary sprigs 2 fresh thyme sprigs 1 tbsp chopped fresh parsley (optional) Flaky sea salt for finishing Pat the tomahawk ribeye completely dry with paper towels. Brush lightly with olive oil and season generously on both sides with kosher salt, freshly cracked black pepper, garlic powder, and smoked paprika if desired. Let the steak rest at room temperature for 20–30 minutes while preparing the grill. Heat a cast-iron skillet or charcoal grill until extremely hot. Place the steak over the heat and sear for approximately 3–5 minutes per side, adjusting the time according to thickness, until a rich, dark golden-brown crust develops. Sear the fatty edges carefully to render the fat and create an even, flavorful crust. Reduce the heat or move the steak to indirect heat if necessary. Add butter, crushed garlic, rosemary, and thyme to a skillet. Once the butter melts and begins to foam, tilt the pan slightly and repeatedly spoon the fragrant garlic herb butter over the steak. Continue cooking until the steak reaches your desired doneness, checking the thickest part with a meat thermometer. For food safety, whole beef steaks should reach 145°F (63°C), followed by a minimum 3-minute rest. Transfer the steak to a wooden cutting board and let it rest for 5–10 minutes so the juices redistribute. Spoon the remaining garlic herb butter over the surface, allowing it to melt into the caramelized crust. Finish with flaky sea salt, fresh thyme leaves, and a few rosemary sprigs. Place the tomahawk steak diagonally on a rustic wooden serving board, with the long rib bone prominently displayed. Serve whole for a dramatic presentation or slice into thick pieces before serving. Enjoy this spectacular steak with roasted potatoes, grilled asparagus, or your favorite steakhouse sides for an unforgettable dinner. 🥩✨ Want the full recipe? Comment

🥩🔥 Garlic Butter Tomahawk Ribeye Steak 🧈🌿 A massive, beautifully seared tomahawk ribeye steak with a deep, caramelized crust, rich marbling, and a gorgeous golden-brown fat cap. Finished with melted garlic herb butter, fresh thyme, and a sprinkle of flaky sea salt, this incredible bone-in steak delivers bold, smoky flavor and juicy, tender perfection in every bite. Cooked to steakhouse-quality excellence and served on a rustic wooden board, it's the ultimate feast for true steak lovers! 🤤🔥 Half Recipe 1 large bone-in tomahawk ribeye steak (about 2–2½ inches thick) 1 tbsp olive oil 1½ tsp coarse kosher salt 1 tsp freshly cracked black pepper 1 tsp garlic powder ½ tsp smoked paprika (optional) 3 tbsp unsalted butter 3 garlic cloves, lightly crushed 2 fresh rosemary sprigs 2 fresh thyme sprigs 1 tbsp chopped fresh parsley (optional) Flaky sea salt for finishing Pat the tomahawk ribeye completely dry with paper towels. Brush lightly with olive oil and season generously on both sides with kosher salt, freshly cracked black pepper, garlic powder, and smoked paprika if desired. Let the steak rest at room temperature for 20–30 minutes while preparing the grill. Heat a cast-iron skillet or charcoal grill until extremely hot. Place the steak over the heat and sear for approximately 3–5 minutes per side, adjusting the time according to thickness, until a rich, dark golden-brown crust develops. Sear the fatty edges carefully to render the fat and create an even, flavorful crust. Reduce the heat or move the steak to indirect heat if necessary. Add butter, crushed garlic, rosemary, and thyme to a skillet. Once the butter melts and begins to foam, tilt the pan slightly and repeatedly spoon the fragrant garlic herb butter over the steak. Continue cooking until the steak reaches your desired doneness, checking the thickest part with a meat thermometer. For food safety, whole beef steaks should reach 145°F (63°C), followed by a minimum 3-minute rest. Transfer the steak to a wooden cutting board and let it rest for 5–10 minutes so the juices redistribute. Spoon the remaining garlic herb butter over the surface, allowing it to melt into the caramelized crust. Finish with flaky sea salt, fresh thyme leaves, and a few rosemary sprigs. Place the tomahawk steak diagonally on a rustic wooden serving board, with the long rib bone prominently displayed. Serve whole for a dramatic presentation or slice into thick pieces before serving. Enjoy this spectacular steak with roasted potatoes, grilled asparagus, or your favorite steakhouse sides for an unforgettable dinner. 🥩✨ Want the full recipe? Comment "RECIPE" below. 👇 #TomahawkSteak #RibeyeSteak #GarlicButterSteak #SteakLovers #GrilledSteak #SteakDinner

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