2 Lb Peppered Ribeye
2 Lb piece of centre cut Ribeye
1/2 Tbsp Kosher Salt
1/2 Tbsp freshly cracked Black Peppercorns
1/2 Tbsp freshly cracked dried Green Peppercorns
2 large cloves of peeled and smashed fresh Garlic
2 Tbsp cold Unsalted Butter
3 sprigs of fresh Thyme
Preheat oven to 400 degrees Fahrenheit.
Bring the steak to room temperature. Place steak flat side up on a plate, using the palm of your hand press the steak gently on the flat side till it spreads out but is still intact and not splitting.
Preheat a cast iron skillet or oven ready pan, large enough to hold the steak, to medium high heat.
Season steak with salt, then both peppercorns until the steak is evenly seasoned on both sides. Place the steak in the centre of the cast iron skillet and gently press down so that the steak is evenly spread in the skillet. Let it cook on one side undisturbed for 5 minutes or until the steak is well seared on one side. Flip the steak and add the butter, thyme and garlic cloves on top of the steak. Transfer the entire skillet with the steak in the oven and cook for 25 minutes, halfway through baste the surface of the meat with the natural pan juices. Flip the steak in the pan once again and baste with the pan juices again. Now place the thyme and garlic around the edges of the steak so that they are sitting in the pan juices, return to the oven and allow to cook another 10 minutes or till medium doneness.
Remove pan from the oven and immediately transfer the steak to a cutting board and cover loosely with foil and rest meat for 10 minutes before plating. Reserve the pan juices and crispy garlic until ready to plate the dish.
While steak is resting move onto the seared Foie Gras.
Seared Foie Gras
1/2 Lb cleaned and deveined Grade A Foie Gras
Kosher salt for seasoning
Freshly cracked Black Peppercorns for seasoning
Slice Foie Gras into 1” thick slices and place in the fridge covered with plastic until just before cooking. Make sure Foie Gras is fridge cold until the last moment before cooking.
Preheat a 12” skillet to medium high heat. Prepare a drying station for the finished foie by placing 4 layers of paper towel on a cutting board.
Remove cold sliced foie from fridge and season with salt and pepper. Place in the centre of the preheated pan till it is seared on one side. Using an offset spatula, quickly flip and repeat till seared. It will be smoky and the foie will shrink from rendering its fat.
Immediately remove the seared foie from the pan with an offset spatula and transfer only the foie onto the paper towel drying station.
Reserve the rendered fat in the pan and allow to cool fully. Once fully cooled, this rendered fat can be strained and stored in an airtight container in the fridge for all kinds of things like the most incredible scrambled eggs you have ever eaten, or for finishing soups with; this stuff is liquid gold.
Once steak is rested place the steak on a service platter, spoon the pan juices over the steak. Place the seared foie gras on top of the steak and finish by placing the now crispy garlic from the steak pan over the foie gras and serve immediately.
Serve with Sparkling Rose of choice.
Sichuan Peppercorn Spice Mix
- 3 Tbsp Black Peppercorns
- 3 Tbsp Sichuan Peppercorns
- 2 Tbsp dried Papaya Seeds, optional
Place the black peppercorns into a mortar and pestle, and grind. Add in the Sichuan peppercorns and papaya seeds, if using, and grind. Transfer the spice mix to a container.
Sichuan Peppercorn Crusted Steak
- 4 (8-oz) Beef Strip Loins, at room temperature
- 1 Tbsp Vegetable Oil
- Kosher Salt
Preheat the oven to 400 degrees. Heat a cast iron pan or skillet over high heat. Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat. Add the vegetable oil to the cast iron pan and heat. Season the steaks with salt to taste. Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden. Do not move. Turn the steaks over and transfer the pan to the preheated oven for 5 minutes or until desired degree of doneness. Remove the pan from the oven, turn over the steaks and set them aside. Before serving, allow the meat to rest for 10 minutes so the juices redistribute.
Grilled Green Onions
- 2 bunches Green Onions, roots removed
- 1 Tbsp Vegetable Oil, plus more for greasing the grill grate
- Kosher Salt
- freshly ground Black Peppercorns
Heat a grill over medium-high heat, and lightly grease the grates with oil. Toss the green onions in the vegetable oil, and season them with salt and pepper to taste. Grill the green onions for 1 minute. Flip the onions over, and continue cooking for 1 minute or until onions have softened and are slightly charred.
- Juice of 1 Orange
- 4 Tbsp Soy Sauce
- 1 Tbsp Blond Miso
- 1 Tbsp Honey
- 1 1/2 lbs Short Ribs
- 2 shallots cut in half
- 2 stalks celery chopped large
- 4 Garlic cloves smashed
- 1/4 C Beef Stock
- 1/4 C picked fresh Mint
- 1/4 C picked fresh Basil
- 1/2 Tsp Sesame Seeds
Preheat oven to 300 degrees.
In a small saucepan combine orange juice, soy, miso, and honey. Bring to the boil
then reduce to a simmer till all ingredients are combined and miso melts away.
Preheat an oven ready Dutch oven, large enough to hold short ribs in a single
layer, to medium high heat. Season short ribs with salt and pepper then place
them flat inside of Dutch oven, allow to brown. Flip and repeat then remove ribs.
Add shallots, celery and garlic and sauté for a couple of minutes in the same
Dutch oven until onions are browned and softened. Add beef stock and reduce to
almost all the liquid is reduced. Remove Dutch even from heat and remove all
ingredients from Dutch oven. Place short ribs flat in a single layer and top with
sauté shallot, celery and garlic. Add orange soy sauce to pot and cover then
place in preheated oven for 2 hours, or until ribs are fork tender and bones fall
away from the meat.
To serve, gently transfer to a service platter and garnish with fresh herbs and
- 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Pineapple Juice
- 1/4 Cup Honey
- 2 Tbsp Minced Fresh Garlic
- 1 Tbsp Grated Fresh Ginger
- 1 Tbsp Toasted Sesame Oil
- 2 Red Thai Chilis, whole, smashed with side of knife
- 3 Tbsp chopped Green Onion bottoms (white parts only)
- 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish
In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture.
Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side.
Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.