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Lamb Ribeye

Lamb Ribeye

This dish marries a springtime meat with an extra helping of grain protein

Executive Chef Oscar Toro of Jue Lan Club provides this delicious Lamb Ribeye recipe. This dish marries a springtime meat with an extra helping of grain protein. He serves the lamb with a side of spiced carrot purée (which he makes in-house), red quinoa, and glazed heirloom baby carrots.

Ingredients

  • 8 Ounces of boneless lamb ribeye
  • 1 Cup red quinoa
  • 1 Tablespoon honey
  • 2 Ounces butter
  • 3 Grams five-spice powder
  • 2 Cups carrots
  • Season with salt and pepper

How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


How to Cook Ribeye Steak

Ribeye is the ideal cut of steak -- a perfect balance of tenderness and flavor.

A ribeye steak comes from the back of a steer toward the steer's head. It is made up of two muscles: the spinalis dorsi and the longissimus dorsi. These muscles run along the steer's spine and on top of the ribs.

Because the animal doesn't use these muscles much while moving around, they stay tender. The spinalis, in particular, is highly-marbled -- that is, speckled with fat, which means more flavor in every bite.


Watch the video: How to Cook a USDA Prime Ribeye (January 2022).