In this case we mean that literally. Rib eye is one of our favorite cuts of meat, partially because it has so many bits and pieces to work with. Now while we may love a large slab of perfectly cooked steak on a plate, the sad fact is that a lot of that ends up in the bin. As chefs and cooks occasionally we like to take it apart on the cutting board and the get the most we can out of every bit. If you've been with us for a while you already know this. There's the video of how to break it down and several posts detailing our various takes on rib eye in three services over the years. Though unsurprisingly we never did manage to limit ourselves to three courses.
For Star Chefs ICC this year we revived our favorite approach to beef and we got to play with Australian Wagyu. Instead of limiting the scope we tried to incorporate as many ideas as we could into a 30 minute presentation. It was hectic and fun to do. Everything from rendering the fat and making seasoned cracklings to wrapping one of the center cuts in blue cheese (an idea from Maximum Flavor) and mixing steak tartar on a "plate" made up of the skin from a Mountain Ham that we were lucky enough to get from Woodlands Pork (they were at the show with Winston Industries/CVAP and made some of the most amazing pork products we've ever tasted). The nice thing about having your demo on the second day is that you can shop the show and incorporate some really cool products from the floor.