All knowing wife just handed me an article from New York Magazine about a steak that is essentially that delicious outer fatty part of the Rib-Eye...the cap. Anyone familiar with how to do this? The article talks of an NYC steak house called The Bowery and a $52 price tag. I'll pass on that! But I love the idea.
I'm really proud of my rib-eye, that I have 150% learned to cook through this site. Now, I'm looking to branch out and frankly - to impress the wife.
Any thoughts or suggestions? Will a butcher give you just the cap? I'd love to take a swing at making it.
Here's the article: http://www.grubstreet.com/2015/01/st...t-company.html
As always, would love your alls opinions.
Gratefully yours.
-Chris.
I'm really proud of my rib-eye, that I have 150% learned to cook through this site. Now, I'm looking to branch out and frankly - to impress the wife.
Any thoughts or suggestions? Will a butcher give you just the cap? I'd love to take a swing at making it.
Here's the article: http://www.grubstreet.com/2015/01/st...t-company.html
As always, would love your alls opinions.
Gratefully yours.
-Chris.
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