Making Something from Grassfed Ribeye

With a dish as simple as steak Tartare, the highest quality ingredients are imperative to the quality of the dish.  Here I use fresh shallots, nonpareil capers, a touch of mirin and zest from the oranges in the backyard.  The beef I’m using is 100% Grassfed from Montana through Bos Creek.  Usually I would not use ribeye in a tartare, but the Grassfed cuts are leaner and flavorful and work well.  Add a little microgreens and that’s it, go get a bottle of cabernet.  Or Two. 🙂

making something…capers, shallots, kosher salt, pepper, orange zest, mirin

Steak tartare 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *