This is a guest post from
Pig Pig's Corner.
What to do when you have a huge slab meat? Momofuku's pan roasted dry-aged rib eye came into mind. David Chang summed up the whole cooking process in a text message:
Season it.
Sear it.
Roast it.
Baste it.
Rest it.
Slice it.
Eat it.
Ingredients:
Recipe adapted from Momofuku cookbook by David Chang & Peter Meehan
- One 2- to 2 1/2-pound bone-in rib-eye steak, very preferably dry-aged (I used 450 g, without bone)
- Kosher salt
- Freshyly ground black pepper
- 4 tbs unsalted butter (I used 2 tbs)
- A few sprigs of thyme
- 3 garlic cloves - crushed
- 2 small shallots - halved
- Maldon salt
Directions:
- Heat oven to 400°F. 200°C on my oven.
- Heat a 10- to 12-inch cast-iron pan over high heat. I left it on the stove on high heat for about 15 mins. While the pan is heating, season the steak liberally with salt - like you'd salt a sidewalk in New York in the winter-and then with pepper.
- When the pan is good and hot (Remember to wear your oven mitts at all times when handling the cast iron pan)- the steak should sizzle aggresively when it touches the pan, this also sends out lots of smoke, remember to switch on the exhaust fan and open all the windows you can open - brown the steak. Put the steak in the pan and don't touch it or press it or do anything stupid like that after you add it. After 2 mins (1 1/2 mins for mine), the steak should release easily from the pan and the seared side should be on the golden side of browned. Flip it. Sear the other side for another 2 mins (1 1/2 mins for mine). Stand the steak up with the wide fatty side opposite the bone against the pan for 30 secs, then, turn it back down so the side that was seared first is against the pan.
- Put steak in the oven and leave it untouched for 8 mins (5 mins for mine).
- Return the pan to the stovetop over low heat. Add butter, thyme, garlic and shallots to the pan. As soon as the butter melts, start basting: Use one hand to tilt the pan up at 45-degree angle so the butter pools at the bottom, with the other hand, use a spoon to scoop up butter from the pool in the pan and spoon it over the steak. Repeat this motion constantly for 2 mins. Poke the steak to check: it should be squishy-soft, this indicates that it's rare. If you like your stead ultrarare, then transfer the steak to a plate and let it rest. For medium-rare, baste it for another min or two. Do not cook a steak like this beyond medium-rare. Please. (And do not think about dumping the fat from the pan either. Fats=flavour, reheat just before serving, it goes on everything.) The wild boar drowned his meat in this sauce. A very rare scene since he hates the taste of butter.
- Let the steak rest. Just leave it the hell alone. No touching for at least 10 mins. This is important as resting allows the heat to transfer from the outer portions of the meat to the cooler center. When the meat begins to cool, the pressure in the meat diminishes and the meat fibers are able to hold more water, this allows the juices in the meat to distribute themselves more evenly.
- Slice it: Cut the steak off the bone (if your steak has one), then slice it against the grain (cutting in the direction that was perpendicular to the bone) into 1/2-inch thick slabs.
- Serve it: Put on plates and pour any juices from where it rested and the cutting board into the pan drippings. Scatter the steak with maldon salt and serve with pan drippings.
- Eat it.
Would you try this recipe? What's your favorite rib recipe?
Recommend
Post a Comment