INGREDIENTS

• Chairman’s Reserve Ribeye: 100 G

• Chives​: ​3g

• Red onion​: ​13g

• Capers​: ​11g

• Kimchi puree​: ​42g

• Basil Leaf​: ​3ea

• Cilantro​: ​2ea

• Black Pepper​: ​TT

• Sesame Oil​: ​4g

• Ponzu​: ​8g

INSTRUCTIONS

1. Dice Ribeye scrap from trimming steaks into a small mince. Store in pint containers to keep from oxidizing. To order, mix 100g of diced meat with the remaining ingredients.

2. Garnish with Quail egg, crackers, sesame leaves, wontons, whatever you like!

Notes

• The Ribeye is the workhorse of the restaurant, you can make your margin on selling huge, magnificent bone-in ribeye and then engage your profit margin to its fullest by using all of the trim meat to be minced finely for beef tartar.

• Holidays: Just the word sounds like celebrating. The bone-in ribeye can adjust to all of your holiday needs as well as catering, delivery, home meal replacement, and online butchery ordering.  

• We will be offering dry aged bone in ribeye steaks to order from Heritage Market, we keep the tartar on our chef’s menu. We use a tataki slice for nigiri on our chef’s menu.  

— RECIPE BY CHEF GUY MEIKLE —