Soft cured egg yolk takes steak n eggs to a WHOLE new level. Want the recipe?? #hardcorecarnivore | Jess Pryles
0:29
Soft cured egg yolk takes steak n eggs to a WHOLE new level. Want the recipe?? #hardcorecarnivore | Jess Pryles
17.3K viewsApr 18, 2021
FacebookJess Pryles
Ribeye Steak Tartare with Cured Egg Yolk , Fried Capers & Shallots ❤️👌🏻 Tips: Always use fresh beef, talk to the butcher about the fact that you are planning on serving it raw. Normally butchers cut the meat the same day they sell it. Place it in the freezer for 15-30 minutes before cutting it along with the knife. Make sure you use a very clean knife, board and HANDS when handling the raw beef. Cut the beef until the very end, right before serving and add some olive oil, salt and pepper to it
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Ribeye Steak Tartare with Cured Egg Yolk , Fried Capers & Shallots ❤️👌🏻 Tips: Always use fresh beef, talk to the butcher about the fact that you are planning on serving it raw. Normally butchers cut the meat the same day they sell it. Place it in the freezer for 15-30 minutes before cutting it along with the knife. Make sure you use a very clean knife, board and HANDS when handling the raw beef. Cut the beef until the very end, right before serving and add some olive oil, salt and pepper to it
129.4K views8 months ago
FacebookFood My Muse
Restaurant Series ep.2 Ribeye Steak Tartare with Cured Egg Yolk , Fried Capers & Shallots ❤️👌🏻 Tips: Always use fresh beef, talk to the butcher about the fact that you are planning on serving it raw. Normally butchers cut the meat the same day they sell it. Place it in the freezer for 15-30 minutes before cutting it along with the knife. Make sure you use a very clean knife, board and HANDS when handling the raw beef. Cut the beef until the very end, right before serving and add some olive oil
0:34
Restaurant Series ep.2 Ribeye Steak Tartare with Cured Egg Yolk , Fried Capers & Shallots ❤️👌🏻 Tips: Always use fresh beef, talk to the butcher about the fact that you are planning on serving it raw. Normally butchers cut the meat the same day they sell it. Place it in the freezer for 15-30 minutes before cutting it along with the knife. Make sure you use a very clean knife, board and HANDS when handling the raw beef. Cut the beef until the very end, right before serving and add some olive oil
32K viewsJan 14, 2025
FacebookFood My Muse
Zabuton with Cured Egg Yolk, served Sukiyaki-style. Zabuton, a well-marbled and tender cut from the chuck, also referred to as Denver, was quickly grilled and finished with their Sukiyaki sauce. They also added a raw Japanese egg yolk—a common element in Sukiyaki dishes in Japan. When mixed with warm beef, the egg yolk adds a velvety texture and enhances the umami, creating a creamy, luxurious bite that brings everything together. The thin layer of shaved truffle on top added a nice touch, witho
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Zabuton with Cured Egg Yolk, served Sukiyaki-style. Zabuton, a well-marbled and tender cut from the chuck, also referred to as Denver, was quickly grilled and finished with their Sukiyaki sauce. They also added a raw Japanese egg yolk—a common element in Sukiyaki dishes in Japan. When mixed with warm beef, the egg yolk adds a velvety texture and enhances the umami, creating a creamy, luxurious bite that brings everything together. The thin layer of shaved truffle on top added a nice touch, witho
14.9K views5 months ago
FacebookHumans of Wagyu
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