Start your New Year off with a most tender cut of beef, thanks to my friends at Zinc. Executive Chef Robbie Nowlin served this exact Grilled Ribeye Cap as the main entrée for his special 5-course New Year’s Eve Dinner in Zinc’s legendary Wine Cellar…
The ‘cap’ is a rare cut of the ribeye, found around the “eye” (or center of the steak) and known to be the tastiest, most delectable part! Here it’s seasoned and cooked to medium rare, then plated with glazed baby carrots, black eyed peas and an earthy black garlic sauce. Only the best in 2016!
For more delicious recipes and fun food and wine ideas, subscribe to my newsletter.
Leave a Reply