The World of Steaks - Sirloin and Ribeye
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
In the next session of our steak course series, we dive deeper and continue our carnivorous journey with bone-in red meats. We specifically procure rib-eye and sirloin, cut to 'consumable size,' from our butcher for this class. Alongside these top-quality meat dishes, we will prepare superb vegetable side dishes and salads. Naturally, the dessert for this session will also be prepared on the griddle. Please come very hungry, as everything will be consumed fresh in this class!
MENU
- Rib eye steak, baked potatoes, chive-yoghurt sauce
- Sirloin steak, fig cream, marinated beetroot
- Grilled pineapple with mascarpone cream and almond brittle
DATES
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