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[…]