For the main course, I savored the Local Seabass «Roots» with parsnip puree, root vegetables, and pistachios ($ 32); Loin Filet with lobster butter, mushrooms, and leeks in a demi - glace ($ 35); and the unequivocal star of the show — a moist and
tender Ribeye «Tomahawk» with cognac and horseradish ($ 75) with plate presentation that commands attention.
Not exact matches
This Cajun Herb Prime Rib Roast, also known as a
ribeye roast, will bring family and friends together around the #SundaySupper or holiday table to enjoy its
tender and juicy roasted flavor.
Buy a
tender, well - marbled cut (I am partial to
ribeye), marinate it (maybe some garlic, soy sauce, and worcestershire sauce) or use a dry rub (here I used an Herbs de Provance salt mix on a steak that's a little less than a pound).
The
ribeye will cook fast and will be
tender.
Brantley Ivey, one of the owners watched me taste a sample and he must have read my mind (
tender, flavorful, not fatty tasting, really good) and mentioned that they make the meat sticks from
ribeye (wow!).
We took the expert advice of our charmingly efficient waiter on the latter, but made our own decision from the daily specials — a 36oz Angus beef
ribeye for two, sourced from a ranch in Washington, according to the menu, and mouth - wateringly
tender.