Rib Eye Cap
by Celia Sin-Tien Cheng
June 23, 2011
DANNY AND COMPANY
No. 33, Lane 52, Siwei Road
Taipei, Taiwan
+886-2-2705-9911
Celia Sin-Tien Cheng
In the steak business for over a decade, Chef Danny Teng knows his beef. His signature steak at Danny and Company — a teppanyaki steakhouse — is the US dry-aged rib eye cap from Idaho. This cut has less muscle, more moisture, and a richer flavor. Cooked beautifully medium rare, as I requested it, the outside is perfectly crispy and the inside pink, juicy and tender without a trace of blood. The rib eye cap really does highlight the flavor of the meat. A beautiful experience on its own, it’s also delicious with the housemade cumin sauce on the side.
Also in American, Beef, Japanese, Steak
