iThis year we took another look at our rib eye in three services recipe which we wrote about last year and updated it with new ideas and flavors.
Today we begin with the first service.
These recipes consist of taking one three-bone rib eye and breaking it down and using the parts in three different dishes that could be served as a progressive meal. We will separate the meat into three pieces: center cut flat, center cut roast, and the cap. We will also render the fat to use as a cooking medium for some of the dishes. These recipes are designed around one three-bone rib eye roast to serve four people.
Center Cut Flat, Slow Poached Beef Salad
One flat side of the Center Cut from a three-bone rib eye
Sea salt
1 lemon, sliced into 1/4-inch rounds, seeds removed
Two cloves of garlic, crushed
1/2 medium onion, finely chopped
2 large ripe tomatoes, diced into bite-sized pieces
1 jalapeno pepper, thinly sliced, with or without the seeds
1 lime
1/2 cup of fresh basil
2 heads of romaine lettuce
pure olive oil
Rendered beef fat
Rub the beef with a generous amount of sea salt, cover and set aside at room temperature while you prepare the fat. Place the beef fat in a pan just large enough to hold the meat and add enough pure olive oil to bring the fat to a depth of three inches. Add the lemon slices and garlic cloves to the oil. Place on a slow flame and bring the temperature of the oil to 135-degrees F.
Once the temperature has reached 135-degrees, add the beef to the pan and regulate the temperature to stay at 128-degrees for the duration of the cooking time. Poach the beef in the seasoned fat for 30 minutes. Pull the beef from the pan and wipe gently to remove excess fat. Place on a dish in a warm place and cover with foil to rest the meat while you prepare the salad.
Toss together the onion, jalapeno, tomatoes and the juice from half a lime. Season to taste and set aside to marinate. Wash and dry the basil and romaine. Finely slice the basil and the cut the lettuce crosswise into 1/2-inch pieces. Toss the basil and lettuce together with the tomato mixture. Check the seasoning and add salt and pepper if needed.
Slice the beef into eight pieces. Arrange each plate with salad and two slices of meat and serve.
