Part 4/8:
Dialing into the different steak cuts, Chef Paddy educates on their cultural significances— the rump steak, known as a staple in British households during Sunday roasts, becomes an intriguing introduction to American diners seeking to explore the depth of beef flavors. Each cut is tested rigorously, ensuring that only the most exceptional make it to the menu, and connections to cultural cuisines are acknowledged.
Crafting the Perfect Steak Tartare
The kitchen buzzes with energy as the chefs prepare for their signature steak tartare— a dish crafted to highlight the nuanced flavor of the rump and the quality of the meat. This dish stands out not only for its flavor but also for the surprise element it brings to diners, who unveil a hidden egg yolk upon cutting into it.