Global Flavours for Rib-eye

Herb crusted ribeye

Avant-garde chefs are experimenting with less traditional and globally inspired flavours on their rib-eye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your cowboy rib-eye Argentinean/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their rib-eye Souvlaki-style (skewered and with Greek seasonings). How would rib-eye with global flavours fit your menu?

You May Also Like

Modern Steakhouse

A Culinary Trip to South America

Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section.
Modern Steakhouse

Plant-Based Sauces for the Modern Steakhouse

The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus.