I am looking forward to joining Chef Nathan Rich and his team next weekend at Twin Farms in Vermont. Today I marinated two Lone Mountain Ranch Wagyu ribeyes for the Saturday night dinner. I started by removing the thick fat cap and smoking it over apple wood trimmings for 2 hours- these were then rendered in a low oven and strained to obtain the smoky fat. While the fat was still hot I added local mountain herbs (bay tips, redwood tips, wild onion and black sage) and local sea salt- I then poured the warm fat over the cleaned ribeye. I'm going to let the steaks marinate in this mix for one week to infuse the smoky-herbaceous flavor.
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