Talk about a ‘dynamic duo’ to the rescue this winter! Executive Chef Ojan Bagher of Sysco Houston has two different takes on Texas CAB Ribeye, spooned with red wine demi-glaze and plated atop a nest of roasted parsnips, sweet potato and kale for crunch and color.
Chef Ojan guides us step-by-step in the video above, demonstrating the preparation for a filet of ribeye (loin) as well as the deckle cut (spinalis), which we’ll truss. Watch as we begin with the chuck end and work down to the strip!
Both cuts are seasoned with a sea salt and pepper supreme combination. Great tasting steaks that can turn a profit!