Serves 1
Directions
- 1Get a well-marbled ribeye that's at least one and a half inches thick.
- 2Season all sides of the steak with salt.
- 3Dry brine the steak in the fridge overnight.
- 4Add the steak to a 215-degree Fahrenheit oven until its internal temperature reaches 10 degrees less than your desired doneness.
- 5Remove the steak from the oven and pat it dry with paper towels.
- 6Heat a pan with oil or tallow until shimmering.
- 7Quickly cook each side of the steak until it's perfectly seared.
- 8Let the steak rest while you make the sauce.
- 9Sauté shallots and garlic in the same pan used for the steak.
- 10Add sake and mirin to the pan.
- 11Let the alcohol cook off until reduced.
- 12Add red miso, beef bouillon, and fresh black pepper.
- 13Pour in heavy cream and bring to a simmer.
- 14Add mustard and lemon juice.
- 15Turn off the heat and add cold butter.
- 16Add fresh parsley and season to taste with salt.
- 17Fry frozen fries according to package instructions.
- 18Serve the steak with the sauce and fries.
Ingredients
- 1 ribeye steak
- Salt
- 2 tbsp neutral oil or tallow
- 1 shallot
- 3 cloves garlic
- sake
- mirin
- red miso
- beef bouillon
- fresh black pepper
- heavy cream
- mustard
- lemon juice
- cold butter
- fresh parsley
- salt
- frozen fries
Equipment
baking traywire rackovenpaper towelstongspanspatulafrying basketbowlknifeplate
Tips
- It's best to dry brine the steak in the fridge overnight.
- Reverse searing provides consistent results.
- If you're lazy, frozen fries from the grocery store are really good.
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