Butter-Basted Ribeye with Red Wine Jus
A Butter-Basted Ribeye, built on a slow, honest base, and served with Red Wine Jus.
A Reverse-Sear Beef Tenderloin, kissed with char and smoke, and served with Chimichurri.
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A Butter-Basted Ribeye, built on a slow, honest base, and served with Red Wine Jus.
Our T-Bone leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Peppercorn Sauce.
Our New York Strip leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Compound Butter.
Our Beef Stroganoff leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Roasted Garlic.