ingredients- steak Flashcards
1
Q
- 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)
A
dry aged new york
2
Q
- rosemary oil
- fleur de sel (fresh salt)
- 48oz tomohawk (sliced at table)
A
bone-in ribeye
3
Q
- 8oz
- japanese cattle
- topped with:
- black pepper glaze
- black garlic
- leek aioli
- charred onion
A
wagyu flatiron
4
Q
- 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
A
tenderloin (filet)