Yakimono Grass Fed Ribeye

Yakimono Grass Fed Ribeye

YAKIMONO GRASS FED RIBEYE RECIPE

Long Burn Charcoal Sear, Yuzu Koshu, & Shiso Chimi.

Shiso & Scallion “Chimi”

Yield: 1 ¼ Cup

INGREDIENTS 

***Note, if shiso is not available or you want to try another flavor; substitute the same quantity of cilantro for the shiso.

Scant ¼ C Ginger, minced1C Scallion, greens and whites thinly sliced
¼ C Shiso 
½ C Canola Oil
1T Soy Sauce (low sodium)
1 ¼ tsp Rice Wine Vinegar
¾ tsp Kosher Salt

PRODUCTION

  1.  Combine all of the ingredients thoroughly in a small mixing bowl.
  2. Allow to rest in the refrigerator for at least 2 hours for flavors to bloom.
  3. Serve as condiment with steak or other meats for bright, vibrant flavor addition!

Yakimono-Style Steak

INGREDIENTS

Ribeye Steak
>>> BURCH SELECT: Dry Aged Ribeye from Carter Country Meats
Oil
Salt + Pepper 

PRODUCTION

  1. Temper steak at room temperature for around 30 minutes based on size. 
  2. Pat dry steak on both sides with a paper towel to remove moisture.
  3. Drizzle and rub meat with oil.  Season both sides liberally with kosher salt and ground black pepper.  
  4. With Stockman’s Glove, raise coal tray to second highest position.  Lower cooking rack over coals and allow to preheat for several minutes.  Temperature gauge should read at least 700F.  
  5. Place steak over hottest part of coals to sear.  For steaks over 2inches thick, place over slightly less hot area as it will take longer to cook and this will help prevent burning.  For thicker steaks, lower the lid to cook from both sides with ambient heat. For thinner steaks, grill only from the bottom to prevent the steak from overcooking quickly.
  6. Remove steak from grill approximately 10-13 degrees (one temperature) below where you want to serve it.  Give it a generous schmear of Miso Finishing Butter before you leave it to rest. Allow it to rest at room temperature for 10-15 minutes prior to serving to let the temperature naturally rise up and the juices to settle back into the meat.
  7. Slice and serve with a couple of generous spoonfuls of Shiso Chimi, Yuzu Koshu, and Citrus Ponzu Sauce on the side.  Even add some Fried Shallot or Fried Garlic for crunch and flavor!

White Miso Finishing Butter

Yield: About ¾ Cup

INGREDIENTS

8 Tbl Butter, softened at room temperature
1Tbl Garlic, minced
1Tbl Scallion, whites minced
1tsp Ginger, minced
1tsp Whiskey
1Tbl Sesame Oil
1 tsp Sriracha
1 tsp Soy Sauce, low sodium
1 ½ Tbl White Miso Paste
1 tsp Honey
¼ tsp Rice Wine Vinegar
½ tsp Chili Flake

PRODUCTION

  1. Gently fry the scallion, garlic, and ginger in the sesame oil on low heat.  Minimal color should be achieved.
  2. Turn off the heat and add the whiskey to quickly cook off the alcohol.  Set aside to cool at room temperature.
  3. Combine all of the ingredients in a food processor and pulse until thoroughly incorporated.
  4. Store in the refrigerator until ready to use.
  5. Prior to grilling, allow to soften at room temperature to make it easy to get the perfect smear.

Burch Barrel Recipe Yakimono Grass Fed Ribeye


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