This Colorado Steakhouse Pairs Rib Eye with Butter that Takes 14 Weeks to Make
At most steakhouses, the sauce options are pretty standard: there’s béarnaise, à jus, red wine sauce, or maybe chimichurri. But in Boulder, Colo., the team at Spanish-inspired Corrida, takes this experience to the next level. For large-format dry-aged steaks, Chef Samuel McCandless serves beef garum butter that takes 14 weeks to make.
Inspired by the way steak is often served in Spain (with rendered fat sitting on top of...