Here is the newest demonstration we are preparing for the ship. Because of the code red on board we had to adjust our cooking classes and convert them into demonstrations. Similarly, we needed to assemble additional material. The rib eye in three services is the result.
Rib eye In Three Services
Steak tartare with slow roasted potatoes (from the upper section near the bone)
Minced steak through food mill
Extra Virgin olive oil
Soft boiled egg
Lemon juice and zest
Shiso raw and blanched
Stale white bread
Run the sinew filled top portion of the rib eye and any other small pieces of meat through the food mill. Season with salt, olive oil, and black pepper. Make a puree of the soft boiled eggs, pickled jalapenos lemon juice, anchovies, and capers and stale bread. Puree with the blanched shiso and strain. Cut the potatoes into long planks and bring to a boil in salted water and simmer until just tender. Cool in ice water. Melt butter in a pan and when foamy add potato planks to begin browning. Continue to roast until golden and crispy on the exterior, the interior will be soft and tender. Drain on a paper towel. Season the minced steak with sliced shiso, lemon zest and chives. Arrange the tartare, potato plank and shiso salsa verde.
Grilled Steak and Watermelon Salad (A large plank cut from the center of the rib eye)
Shaved red onions
Extra virgin olive oil
Lime juice and zest
Season the steak with salt, cumin and mint. Set aside. Cut the watermelon into large steaks and season with salt, pepper, lime zest and ginger. Marinated shaved red onions with salt and olive oil. Mix lime juice with a pinch of salt, agave syrup and tequila and then reduce down to a syrup. Brush the mint off of the steak and grill. Set aside to rest. Chop the celery leaves and fold into the agave-lime syrup. Slice the watermelon steaks into fingers and arrange with the steak. Top with the marinated onions, sliced scallions and finish with the celery-agave syrup.
Rib Eye Cap and Center Cut with Potato Hash and Papaya Ketchup
Cleaned rib eye cap
The round portion of center the of the rib eye
Russet potatoes, peeled and cut into chunks
Rendered beef fat
Take the rib eye cap and arrange it around the center of the rib eye to check the fit. Butterfly and pound out the cap to an even thickness, which will later be wrapped around the center of the rib eye. Season both pieces of meat with salt and then tie the cap around the center. Bring the potatoes to a boil in salted water and cook until just tender. Drain, pat dry and then begin sautéing in the rendered beef fat. Turn the potatoes often in the pan. Partway through the cooking add the heavy cream, lower the heat and allow it to become absorbed by the potatoes.
Meanwhile, begin roasting the shiitake mushrooms in browned butter. Drain on paper towels and set aside in a warm oven.
Mix the mustard and skim milk to make an intense mustard milk. Puree that with the blanched basil and strain. Warm sauce in a small pan or pot and swirl in cold butter to finish and then set aside in a warm spot on top of the stove.
Marinate papaya chunks with sherry vinegar and ground cardamom in a pot. Set the pot over medium heat to begin cooking the papaya, add a splash of soy sauce to taste, and the ketchup. Cook until just bubbling and slightly thickened, stirring often to keep the it from sticking to the bottom of the pan and burning. Puree in a blender and strain.
Start searing the rib eye in olive oil in a heavy sauté pan and turn it often to brown on all sides. Once it is the desired color, add a large knob of butter to the pan and baste the meat continuously. Cook for a few minutes in a 350ºF oven for 5-10 minutes to desired temperature and then rub with butter and let it rest on a warm plate for five minutes. Slice the steak and assemble the dish with the roasted mushrooms topped with the basil mustard, the papaya ketchup on the plate, the steak sliced and the potatoes off to one side.