Directions
- 1Get a well-marbled ribeye steak (at least 1.5 inches thick) and season all sides with salt. Dry brine in the fridge uncovered overnight.
- 2Place the steak in a 215°F oven until the internal temperature reaches 10 degrees less than your desired doneness.
- 3Let the steak rest for 5 minutes.
- 4Heat a heavy bottom pan with oil or tallow until shimmering; sear the steak for about a minute on each side.
- 5In the same pan, sauté minced shallot and garlic, and cracked black pepper until translucent.
- 6Deglaze the pan with mirin and sake. Once the alcohol has evaporated, add red miso and beef bouillon paste.
- 7Add heavy cream and simmer until slightly thickened.
- 8Add mustard and lemon juice, then turn off the heat and swirl in cold butter.
- 9Add chopped parsley and season with salt to taste.
- 10Fry frozen fries according to package instructions and season with salt.
- 11Slice the steak and serve with the sauce and fries.
Ingredients
- 1 ribeye steak
- 0 salt
- 2 tbsp neutral oil or tallow
- 1 shallot
- 3 cloves garlic
- 2 tsp freshly cracked black pepper
- 0.25 cup mirin
- 2 tbsp sake
- 1 tbsp red miso
- 1 tsp beef bouillon paste
- 0.5 cup heavy cream
- 1 tsp mustard
- 1 tsp lemon juice
- 1 tbsp unsalted butter
- 0.25 cup parsley
- 0 oil
- 0 frozen fries
Equipment
ovenbaking sheetwire rackfrying panspatulatongsspoonknifefork
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