In this week’s episode of Tasting Notes, chef Marc Forgione of restaurant Marc Forgione in New York City shows Rebelle restaurant’s wine director Patrick Cappiello how to make coffee-rubbed hangar steak tartare. Chef Forgione’s decadent breakfast for dinner is accomplished with prime hangar steak, flavors of bearnaise, cured egg yolks, hot sauce, ground ivy and mustard flowers—among other things. As the perfect complement, Patrick chooses Sandhi, a pinot noir from Santa Barbara that’s made by famed sommelier Raj Parr.
Coffee-Rubbed Steak Tartare Is Marc Forgione's Twisted Take on Breakfast for Dinner
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