https://blog.ideasinfood.com > Ribeye

All_the_parts

Center cut, rolled cap, diced tartare, cracklings, rendered tallow.

Cap_and_truffle_tart

The roasted ribeye cap is served with buttered lettuce, black truffle tartlet and preserved truffle honey.

Centercut

The center of the rib eye trimmed and ready to be seasoned and wrapped.

Diced_truffle

From_the_bone

We trim and clean this succulent meat for tartare.

Into_the_oven

Rendering_the_fat

We render the fat from the ribeye for a cooking medium as well as a base for hot vinaigrettes.

Ribeye

To begin with.

Ribeye_in_three_services

We begin with a ribeye for two.

Ribeyechorizoyogurtkalebuttonmushroomsca

Ribeye cap with chorizo yogurt, kale, scallions and raw button mushrooms

Rolled_cap

Once the cap is cleaned of sinew, excess fat and gristle we roll and tie it for consistent cooking.

Steak_tartare

Steak tartare from the bone with sesame flavored chanterelle mushrooms, perilla salsa verde and pickled cucamelons.

Sugar_cane_wrapped

Wrapping the ribeye in sugarcane.

Sugarcane_roasted

After roasting the sugarcane wrapped meat it rests and flavors meld.

Sugarcaneapple

Sugar cane roasted center cut ribeye with gala apple noodles, beef cracklings, smoked soy sauce and raw apple with maldon salt.

Tart_out_of_the_oven

The_parts

One ribeye in its individual parts.

The_ribeye_cap

The cleaned up cap.

The_second_cut

Portioning the meat into steaks for two...soon to become a ribeye in three services.

Truffle_tart

Truffle_tart_dough