ingredients- steak

Question 1

• take meat out package circulate it
• at least 40 days
• grade = high choice
• 16oz: no bone
• 32 oz: bone-in (kansas city style)
• finished fleur de sel (salt)
• european butter (high fat and rich/dense)

Answer 1

dry aged new york

Question 2

• rosemary oil
• fleur de sel (fresh salt)
• 48oz tomohawk (sliced at table)

Answer 2

bone-in ribeye

Question 3

• 8oz
• japanese cattle
• topped with:
• black pepper glaze
• black garlic
• leek aioli
• charred onion

Answer 3

wagyu flatiron

Question 4

• 7oz
• grade = high choice
  garnished:
• crushed and crisped marble potato
• baby carrots (2-3)
• trumpet mushroom
• cipolini onion
  finish:
• demigloss (veal stock reduction)
• fresh thyme
• butter

Answer 4

tenderloin (filet)