Coffee & Chili Crusted Dry Aged Beef Ribeye Steak with Savoury Chocolate Sauce

coffee chilli crusted steak rubbed pan fried ribeye

Coffee Chili Crusted Steak with Savoury Chocolate Sauce

Recipe Coffee and Chili Rubbed Steak with Savoury Chocolate Sauce.  Can you imagine coffee and chocolate flavour paired with beef steak ? sounds odd, but i guess you should try it first then made your own verdict. This post is the answer for the challenge from one of my fellow colleagues. She ask me to made a delicious steak with a US choice a.k.a cheap steak eversince she only know that most of my beef steak recipe made of US Prime Beef or Japanese Wagyu Beef. Well, actually i already made dry aging tenderloin from a local beef and cook it into Dry Aged Tenderloin Steak with Spicy Blue Cheese, Chili, Basil and Caramelized Onion Butter. Eversince she’s favourite cut of beef is ribeye, i made this recipe with it.

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Recipe Chili and Coffee Rubbed Ribeye Steak with Savoury Chocolate Sauce

perfect medium rare ribeye steak coffee and chilli crusted savoury dark chocolate sauce

Medium Rare Perfectly Seared Coffee and Chili Rubbed Dry Aged Ribeye Steak

The coffee rubbed steak didn’t taste bitter at all, that’s for damn sure ! Since it was my first hesitation once i read my fellow friend post Coffee Crusted Steak Recipe, i guess i’ll probably regret if i didn’t gi it a shoots then. The acid content on the coffee works as a natural tenderizer for the steak, it also infused a pleasant coffee aromas and tangy flavour into it.  To accompany my chili and coffee rubbed ribeye steak, i paired it with savoury chocolate sauce.

coffee chili rubbed stek beef ribeye savoury chocolate sauce recipe

Coffee & Chili Crusted Dry Aged Beef Steak with Savoury Chocolate Sauce

recipe perfect ribeye steak coffee chilli rub crust savoury chocolate sauce

Recipe Perfectly Seared Coffee and Chili Crusted Fridge Dry Aged Beef Ribeye, No One Recognize It’s From Cheap Piece of Steak!

The perfect ribeye steak must be fullfilled my check list. The texture of perfect steak must be tender and bounchy with slighy chewy once you had your first bite. The meat must be moist  and juicy on the inside while the outside of the beef charred and seared to lock out the beef juice. The perfect medium rare steak got a deep red color and the grey area is less than 3 mm from the edge.  Perfecly medium rare steak just cooked until the marbled fat within the flesh renderred and melted in the mouth. The perfect beef steak must have intense and deep beefy flavour too, can i had this all perfect steak requirements from the supermarket cheap individual  steak ?

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Perfect Coffee and Chili Rubbed Ribeye Steak with Savoury Dark Chocolate Sauce

The real question is can i made the perfect ribeye steak with a regular or cheap US choice cut of steak. Now the pressure point, my friend is quite a cheap lady, but she wanted something taste fancy on her plate without paying quite an effort and cost for it. Well, i guess my refrigerator dry aging is the answer to had a delicious steak from a cheap ribeye steak. Unfortunately, my previously Dry Aging Beef Tenderloin in The Home Refrigerator recipe takes 14 days to change a relatively cheap local beef tenderloin into a prime steak house quality tenderloin steak taste a like. Commercially dry beef aging is the whole cut of beef placed in a controlling enviroment in 1– 4°C (33 – 39°F) temperature, and 80–85% relative humidity and some air velocity. It works with my cheap whole tenderloin beef, but would it works with individual steak cut regular ribeye? Can i dry aging individual steak cut in my fridge ? Seriouseats say No, but i said YES!!! i tried it myself. The princip of this home refrigerator dry aging individual steak is to let some moistures evaporated from the steak for consentrate the flavour without completely drying it off and let the microbial organism and natural enzyms works jut enought to break down the meat collagen and tenderize the beef  without further rotten it.

how to dry aging beef ribeye steak in refrigerator perfect steak coffee crust

How to Dry Aging Individual Beef Steak in The Fridge

How to dry aging the individual steak (about 1-2 inches thickness with 300-500 grams weight beef steak) in the fridge is done by placing the unwrapped sliced steak above metal wire rack and left it undisturbed for commonly 2 days in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Unfortunately this procedure didn”t change much of the beef flavour and the texture instead slighly drying and consentrate the beef flavour. Simply by adjusting the refrigerator temperature from ideal to 6-10°C (42 – 50°F) by rotate the temperature console in the refrigerator until without changing the humidity setting.

This temperature allow the decomposition microbial bacteria and fungi and also the natural enzymes works better. To make sure the air circulating well surround the beef,  i let it sit in the middle fridge rack for itself. To observed your refrigerator temperature is ight, put digital thermometer and abandoned it 50 minutes inside the fridge (just where you place your beef) then adjust the console until your ideal 8°C termperature is reached. Never set higher temperature than 10°C because the beef will be spoilage due to excessive microbial growth. The beef  collagen break down process by the friendly microbial organism ideally take only 2-3 day , at this period some of the steak cut beef ribeye moisture evaporated and made the flavour consentrated while the collagen is break down but not yet spoilaged.

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

This is how individual ribeye steak look a like after dry aged 3 days in the home refrigerator in about 6-10°C (42 – 50°F) temperature with a relatively dry humidity.  The fridge dry aged ribeye steak outer layer turn into waxy and firmer texture when you touch it. The dry aged beef got a dark red color. Strong beefy aromas comes from the dry aged beef  once you smells it. No need to trimmed off the  waxy outer layer layer, because it’s quite thin and yet still edible without any slime, mold or bizzare smells on it’s surface, so i can tell you this steak is still good to eat.

I even try to prolonged dry aged another individual steak in the 6-10°C (42 – 50°F) fridge for 4 and 5 days and it turn into a bizzare and unpleasing smells once it cooked even there’s no trace of mold on it. Prolonged periode (more than 5 days) of dry aging using individual steak cut beef  made the steak outer layer unedible thought and dry, unless the microbial organisms rotten and molded the steak, the remaining edible meat is too thin after the unedible layer trimmed off.

recipe coffee chili rubbed steak beef  ribeye cofee crusted

Coffee and Chili Rubs For Beef Steak Ingredients

The coffee and chili crusted seasoning for the beef steak made of ground coffee, smoked paprika powder, dry chili flakes, freshly ground black peppercorn and Homemade Garam Masala Powder. I also add some brown sugar and salt on the coffee rub mixture to season and marinade the beef steak for at least 45 minutes prior to cooking. I’m using  genuine Indonesian civet cofee for this steak recipe, it has very pleasant tangy fruity body and it goes well to seasoned my Grilled Pork Belly with Coffee Glaze Recipe. The chili flakes, garam masala, black peppercorn and smoked paprika made complex flavour of spicy, coffee, peppery, hot and smokey for the beef steak.

coffee chili beef steak recipe civet coffee rubbed marinated ribeye dry aged

Coffee and Chili Marinated Beef Ribeye Steak

The ribeye steak rubbed goodly with the civet coffee powder, chili flakes, smoked paprika powder, brown sugar and salt mixture and then drizzled with olive oil. The dry aged ribeye steak then left in the room temperature for at least 45 minutes prior to cooking. The salt driven out the moisture from the beef and made the salt dissolved and infused the dripping with the coffee crust mixture. The dripping  then penetrated again into the meat after 1 hours marinated. The osmosis process infused the tangy civet coffee flavour, spicy chili, garam masala and black peppercorn alongside with smokey paprika powder, just perfect to seasoned my dry aged ribeye steak.

coffee chili ribeye steak rubbed crust with savoury dark chocolate sauce

Perfectly Seared Coffee and Chili Crusted Beef Ribeye with Savoury Dark Chocolate Sauce

How to perfectly seared the ribeye steak util the steak outer layer charred and middle cooked it into medium rare. I like to  use Heston Blumenthal method, but i guess the  the coffee and chilli rubs gonna be burned in seconds, so i wipe out the marinade a little bit. After i heat the cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds until the middle temperature reach 130 to 135 F. (55 to 57  C.)

recipe savoury chocolate sauce recipe for beef steak coffee chili rubbed ribeye

Savoury Chocolate Sauce with Bacon, Chili Flakes, Caramelized Onion and Shallots

recipe savoury chocolate sauce steak beef ribeye coffee chilli rubbed marinade

Savoury Chocolate Sauce with Dry Aged Beef Ribeye Steak

The recipe of savoury chocolate sauce for beef steak is quite simple too. First you should know that dark chocolate is more preferred because milk chocolate or over-swetened chocolate turn into funny taste sauce. I’m using 70 percent cocoa dark chocolate block (Gourmet chocolate, yes this is pricey! just don’t let my friend know about it). To add the savoury taste to the bitter sweet dark chocolate, i add salted butter and finely chopped bacon for it. Beside,  some caramelized onion, shallots and garlic add to complexion of sweet  flavour and the last ingredients is too obvious for my Indonesian licking, chili flakes!  Hot and spicy made everything taste even better.

recipe ribeye steak coffee chili crusted with savoury chocolate sauce

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef:

Ingredients:

  • 2 @300 gr ribeye steak with 1.5 inches thickness (dry aged in relatively dry 8°C refrigerator for 3 days)
  • 2 tbsp melted butter
  • 2 tbsp olive oil

Recipe Coffee and Chili Rubs for Marinating  Beef Steak:

  • 2 tablespoons ground civet coffee
  • 1 tablespoon chili flakes
  • 1 tablespoon smoked paprika powder
  • 1 tablespoon ground black peppercorn
  • 1/2 teaspoon Homemade Garam Masala powder
  • 1/2 teaspoon dark brown sugar
  • Salt to taste
  • olive oil for drizzling

How to Make Coffee and Chili Rubbed Dry Aged Beef Ribeye Steak Recipe:

  • Unwrap your ribeye steak and pat dry, put it above wire rack in the middle of your fridge rack
  • Set  the refrigeraor in a “dry mode” and adjust the temperature console until the refrigerator temperature between 6-10°C (42 – 50°F)
  • Let the steak dry aging  and sit undisturbed for 2 days (prevent to open the door since the temperature will fluctuated)
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature prior to cooking
  • Rub all the dry aged ribeye steak with the coffee and chilli rub mixture
  • let the cofee and chili rub marinade the steak for about 1 hour
  • Heat up your skillet until as hot as possible
  • Set your stopwatch to countdown the time
  • Scrap off some of the coffee and chili rubs mixture from the beef steak surface just before cooking
  • Just before searing, pour the  olive oil and melted butter to the pan
  • Put the coffee and chili marinated ribeye steak to the pan and cook it for 15 seconds.
  • Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  • Check the dry aged wagyu beef steak doneness (medium rare is preferred) with meat thermometer until reached about 55°C and let it rest for at least 5 minutes
  • Served the Coffee and Chili Crusted Ribeye Steak with Savoury Chocolate Sauce

savoury chocolate sauce recipe steak ribeye coffee chili crusted beef

Recipe Savoury Chocolate Sauce:

Ingredients:

  • 100 grams 70% Cocoa Dark Chocolate Block
  • 50 gr Bacon or prosciutto, finely chopped
  • 1/2 cup Worchestershire Sauce
  • 1/2 cup Superior Beef Stock or Broth
  • 1 medium size Onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 Shallots finely chopped
  • 1 tbsp Chili Flakes
  • 2 tbsp Salted butter
  • Salt and Pepepr to taste
  • 1 tbsp Olive Oil

Hor to Make Savoury Chocolate Sauce Recipe:

  • Heat the olive oi and butter in the sauce pan
  • Add the onion, shallots and garlic, saute until browned and caramelized
  • Add the bacon and saute until the fat renderred then add the chili flakes
  • Pour the broth and worchested sauce, then put the dark chocolate sauce
  • Bring to boil and simmer until thicken
  • Served the Savoury Chocolate Sauce with Coffee and ChiliCrusted Dry Aged Beef Ribeye Steak

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Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe

dry aged sirloin steak with shallots jam balsamic vinegar

Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks in a cold enviroment nearly freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of that, dry aged beef is only availabled on high rated upscale restaurant or special gourmet supermarket.

recipe dry aged beef steak shallots jam balsamic reduction

Recipe Dry Aged Beef Striploin Steak with Shallots Balsamic Vinegar Jam

Basically, dry aged made two basic changes within the meat. First, the moisture content is evaporated from the meat and concentrated the beef flavour and taste. Second, the meat natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Dry-aging usually also induced growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.

dry aged striploin black angus beef

Dry Aged Black Angus Striploin/Sirloin Steak Recipe

I’m brought this 250 gr of 30 days dry aged black angus sirloin or striploin in Kem Chick Supermarket, Jakarta. Don’t ask me about the price, it’s kinda pissed me off. This prized black angus steak could be barterred for about 2 kilos of regular beef. The flavour of dry aged beef is sctually like a concentrate of beef flavour. If you familiar with dried seafood like shrimp or scallop, the flavour is much more potent than the fresh ones. The texture is slighly more tender than regular beef, but it’s got a firmer meat. When you put it in a sizzling hot pan, there’s no any juice driven off from the steak, but the fat is more quickly melted.

recipe dry aged striploin steak shallots jam balsamic vinegar

Recipe Dry Aged Striploin Steak with Spicy Shallots Jam with Balsamic Vinegar

When i brought the dry aged black angus steak home, my sister asked me “why did u brough the ruined meat with insanely pricey price tag???” “It’s dry age!” i replied. Damn, i guess black angus cattle itself is a prime cattle beef, then the dry aging process reduce it’s weight, that’s why the prize is rise up high. If it’s about the concentrate flavour, my sister said: “Why don’t you brought the regular beef and marinated or even cured it with concentrated beef stock”, Oh, “it’s called a wet aging” i replied again. Let’s do it later on!

shallot jam steak dry aged black angus recipe

Shallots Jam Recipe with Dry Aged Black Angus Sirloin/Striploin Steak

Called me a carnivour, i love beef all the way. Even this is the most expensive cut of beef  in my kitchen, compared with my Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde, Grilled Angus Ribeye Beef Steak or Barbeque Sirloin Steak with Saffron Mashed Potatoes, this dry aged black angus beef is worth for the price. This dry aged black angus beef id the most beefy beef  i ever taste, but my sister said that the beef flavour is overpowering the taste buds. For the best pairing sauce, i choose spicy, savoury, sweet and tangy  shallots jam. The shallots is sauteed until caramelized and then simmered with balsamic vinegar, beef stock and some chilli flakes for some hot kick’in flavour.

Dry Aged Black Angus Striploin Steak Recipe:

  • 2 @250 gr Dry Aged Black Angus Striploin Steak
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn  :

How to Make Dry Aged Black Angus Sirloin Steak Recipe:

  • Rub all the dry aged black angus sirloin with salt and blackpeppercorn evenly  and make sure it coated evenly
  • Just before pan searing, pour the  olive oil and melted butter to the dry aged black angus sirloin
  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
  • Cook until your preference doness
  • Served with spicy shallots jam

Spicy Shallots Jam Recipe:

  • 1 tablespoon vegetable oil
  • 4 large shallots, thinly sliced
  • 1/2 teaspoon chilli flakes
  • 1/4 cup balsamic vinegar
  • 1/4 beef stock
  • 2 tablespoons brown sugar
  • Salt and freshly ground  blackpeppercorn to taste

How to Make Spicy Shallots Jam Recipe:

  • In a skillet, heat the vegetable oil.
  • Saute the shallots and cook over moderate heat , stirring, until softened and browned for about 10 minutes.
  • Add the chilli pepper flakes and brown sugar
  • Pour the balsamic vinegar, beef stock and bring to boil.
  • Simmer until thick and jam-like texture for about 5 minutes.
  • Season with salt and peper.

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Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde

tomahawk steak salsa verde recipe

Tomahawk Steak (Bone-in Rib Eye) with Salsa Verse Recipe

Tomahawk Steak anybodies ??? This huge cut of beef may not sounds familiar for you! yes, me too! Tomahawk steak is actualy a bone-in rib steak with the entire rib bone intact. The long ribs bone is usually frenched (trimmed from meat and fat) for elegant presentation purpose.  Contrary to the regular tomahawk steak cut, i prefer to let the ribs bone meat still intact because it’s actually tasty part. The term of tomahawk steak simply because of its resemblance to a Tomahawk or large destroyer missile. Tomahawk steak weight usually depends on how big is the cow because the thickness  of the steak depends on wideness of the ribs bone. My unfrenched tomahawk steak weighted almost 2.2 pounds, this gigantic piece of steak could feed for 3-4 people.

rib eye steak tomahawk steak Scotch fillet salsa verde green sauce

Recipe Tomahawk (Bone-in Rib Eye) Steak with Italian Salsa Verde Sauce

Tomahawk steak are tasty and tender piece of steak because it’s mostly composed of the longissimus dorsi, complexus and spinalis muscles which a lazy musscle. Those musscles did not support much of the cow’s weight, nor did it had to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Since rainy days in Palembang lately, i choose to pan seared it and roasted in hight heat to cooked it into medium well done. Due to the large size and also the long rib bone of the tomahawk steak, i suggest to seared it in a flat cast iron pan, if you don’t have any of it, simply use your wok pan! but you should make sure all surface was perfectly seared before roasted if you don’t want to get a dried out steak. That’s why i seared the gigantic tomahawk steak partially in the edge side of the wokpan . After that, i roasted it in 200°C with  preheated oven for about 15-20 minutes.

rib eye steak tomahawk steak recipe salsa verde

Recipe Tomahawk Steak (Bone-in Rib Eye) with Salsa Verde

For serving the tomahawk steak, i choose salsa verde or Italian green sauce (Spanish called this salsa verde too!). Basically, salsa verde consist  parsley, lemon zest, vinegar, capers, garlic, onion,  and olive oil. Instead of using lemon zest, i use kaffir lime leaves for giving an asian flavour burst to the salsa verde sauce. Beside parsley, i add a little bit of cilantro or flat leaves parsley and lemon basil leaves or daun kemangi to make it fragrant and refreshing even more. I also mixed the salsa verde with rice for the carbs, my oldest sister said it’s a little bit weird for it’s oily texture, but i still preety like it though.

ribeye steak recipe tomahawk steak salsa verde

Giant Bone-in Ribeye Steak (Tomahawk Steak) with Salsa Verde

Roasted Tomahawk Steak (Bone-in Rib Eye) Recipe:

  • Tomahawk Steak (about 2 pounds)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Roasted Tomahawk Steak:

  • Preheat oven at 200°C with lower and upper fire
  • Rub all the tomahawk steak with salt and blackpeppercorn evenly  and make sure it coated evenly
  • Just before pan searing, pour the  olive oil and melted butter to the tomahawk steak
  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
  • Drizzle 1 tbsp olive oil to the roasting pan, roast the steak for about 15-20 minutes, depends on your doness preference
  • Serve with salsa verde and Balsamic Reduction

Salsa Verde (Sauce) Recipe :

  • 1/2 cup parsley leaves
  • 1/2 cup cilantro or flat-leaf parsley leaves
  • 1/4 cup daun kemangi or lemon basil leaves
  • 1 clove garlic 
  • 2 teaspoons capers, drained
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp lemon juice or 1/2 tbsp vinegar
  • a pinch of kaffir lime zest
  • sea salt

How to Make Salsa Verde (Sauce) Recipe :

  • Place all ingredients (except the olive oil and lemon juice) in a food processor
  • Process it until finely chopped
  • With the motor running, add oil and  lemon juice to salsa verde mixture.
  • Process until well combined. Season with sea salt and pepper.
  • Serve with Tomahawk Steak

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Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

grilled ribeye steak with peppercorn crust  salad

Grilled Angus Ribeye Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

Grilled prime ribeye steak with green peppercorn crust could introgued you to salivating. Especially when  it’s served as a refreshing salad with a fusion of asian and western veggies. The green peppercorn marinated ribeye beef is grilled a well done, kinda shame effort to cook a prime beef, but my sister won’t eat any steak except well done. Fortunately, this US prime beef steak is worth for the price, it’s still tender and melt in the mouth even when it’s well done. I guess my 20US$ for about 220 gr of it just paid off. If you lived in Jakarta, you can purchase this kind of prime beef on Kem Chick or Food Hall, they even got the dry aged prime meat too.

ribeye steak green pepppercorn salad

Green Peppercorn Crusted Beef Steak Salad

This grilled beef salad got a kinda exotic ingredients that actually new for my asian licking;  Jerussalem artichoke root, radicchio cabbage and Fennel. Actually the last item is not really new for me since i  had Butter Poached Lobster with Fennel before. Jerussalem artichoke also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America that planted for it’s edible ginger-like tuber root. Jerussalem articoke is got crispy and chestnut like taste. While radicchio is nothing diffrent with regular cabbage but it’s color and slightly bitter taste.

Jerussalem artichoke root salad

Jerussalem Artichoke Root for Salad

radicchio recipe cabbbage kol merah

Radicchio for Salad

fennel recipe adas

Fennel for Salad

Well, my fellow friend said that do i need the recipe for this post ??? Yeah, i guess i nned it because i use a green pepercorn for seasoning the prescious prime beef. She asked me again, why don’t you just put the “green peppercorn crusted” in the tittle, i simply answer that the tittle would be too hectic. I guess it’s actually my kinda self defense.

grilled angus beef rib eye recipe salad radicchio artichike root fennel

US Prime Black Angus Ribeye Steak with Green Peppercorn Crusted onJerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

green peppercorn recipe

Green Peppercorn for Beef Steak

Griling prime US black angus ribeye beef is kinda tricky, i was surprise how quick it’s done. The generous white fat melted down easily.  Gosh, the greeen peppercorn crusted on ribeye is smell almost like a heaven when i put it into the sizzling hot grilling pan. Actually i was planned to photograph an ribeye steak, but sinsfully we almost finished it rightaway from the grill pan. Fortunately i can save the remaining  three slice of it and changing the dish into salad.

green peppercorn crusted steak ribeye salad

Green Peppercorn Crusted Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

Green Peppercorn Crusted Steak Recipe:

  • 220 gr US Prime Angus Ribeye
  • 1/2 tsp whole green peppercorn, grounded
  • salt to taste
  • 1 tbsp olive oil

How to make green peppercorn crusted steak:

  •  Season the ribeye with green peppercorn and salt, let it marinade overnight i the fridge
  • Heat op the grill pan until sizzling hot
  • Pour the olive oil to the ribeye steak, NOT to the grilling pan
  • Grill the steak into your prefence doness (mine was 200 gr and need about 8 minutes each side for well done)
  • Slice into bite size

Pan Fried Marinated Tofu Recipe:

  • 1 block silken tofu
  • 2 tbsp premium soy sauce
  • 1 tbsp olive oil for pan fried

How to make pan fried marinated tofu:

  • Season the tofu with soy sauce, let it marinade overnight in the fridge
  • Drain and cut into bite size
  • Heat uo the olive oil in cast iron skillet
  • Pan fried and sear the tofu into nice brown color in both side

Radicchio, Jerussalem Artichoke and  Fennel Salad Recipe:

  • 50 gr finely sliced radicchio
  • 50 gr jerussalem artichoke root, peeled, jullienned
  • 50 gr fennel, jullienned
  • 1 tbsp tarragon vinegar
  • salt and pepper to taste
  • 1 tbsp truffle infused olive oil
  • Dill weed for garnish
  • a pinch of mix italian herbs

Instruction :

  • Mix radicchio, jerussalem artichoke root, fennel and pan fried marinated tofu in a bowl
  • Season with tarragon vinegar, salt, pepper and truffle oil, mix it into well coated
  • Put the salad into a serving plate and arrange the slice ribeye steak with green peppercorn crusten on top of the salad
  • Garnish with  dill weed, mix italian herbs and more truffle oil

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Resep Barbeque Sirloin Steak with Saffron Mashed Potatoes And Crispy Tempeh Salad: Fusion Features Recipe

sirloin steak recipe how grill sirloin meat saffron mashed potato tempeh salad

Sirloin Steak with Saffron Mashed Potato

I found this thin little piece of sliced sirloin steak in the meat stationary. The weight about 249 rgams and 1-1,5 inch thick. Sctually i like sirloin better than tenderloin since it had mush better fat content. Since that the tenderloin will dried out easily and cost you a lot than sirloin do. That’s why some fancy restaurant will serve tenderloin with some bacon wrapped the outer layer.

The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and are cut.club steaksThe sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak.” The bottom sirloin in turn connects to the sirloin tip roast.

I serve the sirloin steak with saffron infused potato because i’m quite happy for this holiday. Last but not least, i need some fibers, vitamin and antioxidant to balanced my carcinogent doses from che charred carbon due to grilling meat. You know, mostly goddness in taste comes with bad impack to out health.

Ingredient :

Sirloin Steak Recipe:

  • 225 gr sirloin steak
  • salt and pepper to  taste
  • 1 tbsp barbeque sauce (plus 1 tbsp for serving)
  • a pinch of rosemarry
  • 1 tsp olive oil

Safron Infused Mashed Potato :

  • 1/2 cup warm mashed potato
  • a pinch of saffron
  • 2 tbsp heavy cream
  • 1 tbsp melted butter
  • salt and pepper to taste

Crispy Tempeh Salad:

  • 1 small tempeh, slice into jullienne, season witl salt and pepper, deep fried until golden browned, drained, set aside
  • 1/4 cup thinly sliced purple cabbage
  • 1/4 cup thinly sliced  daikon,
  • 1/4 cup thinly sliced carrot
  • 1 tsp lime juice/ balsamic vinegar
  • salt and sugar to taste
  • 1/2 tsp olive oil.
Sirloin prime beef recipe steak barbeque grill how to make steak sirloin

Sirloin Steak Recipe with Saffron Mashed Potato

My favourite part is the charred fat on the sirloin steak !

Instruction:

How To Make Crispy Tempeh Salad:

  1. Mix cabbage, daikon and carrot with lime juice, salt, sugar and olive oil, let it rest in the fridge about 5 minutes until the liquid comes out.
  2. Drain any liquid, add the crispy tempeh just before serving.

How To Make Saffron Infused Mashed Potato :

  1. Soaked saffron in the heavy cream until the colour tuned out yellow.
  2. Mix the saffron infused heavy cream, mashed potato and butter. Season with salt and pepper.
  3. keep it in rice warmer before serving

How To Make Barbeque Sirloin Steak:

  • Mix the meat witl all ingredient, marinate about 1 hour or overnight.

cara membuat steak daging sapi empuk enak mudah simpel

Threat the baby with good marinade !

  • Grill untill your preference doness.

how to grill sirloin steak prime meat recipe easy step

Smells the goodness!

  • Mine was about 2-2,5 minutes each side for medium done ( 249 grams and 1,5 inch thickness)
  • Serve the sirloin steak with saffron infused mashed potato and crispy tempeh salad

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