7 Interesting Ways Michelin Chefs Cook Steak

Ingredients

• 1 whole (approx. 2 lb / 900 g) Ribeye Steak (high‑quality, well‑marbled ribeye, bone‑in optional)
• 4 oz Beef Fat (trimmed from ribeye cap and scraps, excess fat for rendering)
• 1 tbsp Pickled Mustard Seeds (adds tangy pop to vinaigrette)
• 1 small Shallot (finely minced)
• 2 cloves Garlic (minced)
• 2 tbsp Chives (chopped, fresh)
• 2 tbsp White Soy Sauce (light soy for coating steak)
• 1 tsp Sea Salt (plus extra for finishing)
• to taste Freshly Ground Black Pepper (optional, for seasoning before final sear)

Instructions

1. Trim the Ribeye

   Place the ribeye on a cutting board. Using a sharp knife, cut the ribeye in half to separate the eye from the spinalis (ribeye cap). Remove excess external fat and the silver skin from the cap; set the trimmed fat aside for the vinaigrette.

   Time: PT15M

2. Char the Trimmed Fat

   Place the trimmed fat pieces directly on hot, glowing coals. Let them char, turning occasionally, until they develop a deep black crust and a few flame‑ups occur. Remove before they burn completely.

   Time: PT10M

3. Render the Charred Fat

   Transfer the charred fat to a heavy‑bottom skillet over medium heat. Cook, stirring, until the fat fully melts into liquid and any remaining bits become crispy. Strain the liquid into a heat‑proof container.

   Time: PT10M

   Temperature: Medium heat

4. Cool and Grind the Rendered Fat

   Allow the rendered fat to cool just enough to handle (still warm, not solid). Pulse it in a food processor or grinder to create a fine, spreadable texture.

   Time: PT5M

5. Make the Beef‑Fat Vinaigrette

   In a small bowl, whisk together the warm rendered fat, pickled mustard seeds, minced shallot, minced garlic, chopped chives, white soy sauce, and sea salt until emulsified.

   Time: PT10M

6. Coat the Steak with Soy

   Brush both sides of the ribeye eye with white soy sauce. This helps develop a quick crust and adds umami.

   Time: PT2M

7. Char the Steak Over Coals

   Place the soy‑coated ribeye directly on the hot coals. Char each side for 20‑30 seconds, rotating to achieve even blackening. Use tongs to flip quickly.

   Time: PT1M

8. Rest the Steak in a Bag

   Transfer the charred steak to a zip‑top bag, seal loosely, and let rest for 5 minutes. This allows the interior temperature to rise gently and the fibers to relax.

   Time: PT5M

9. Final Hot‑Pan Sear

   Heat a heavy‑bottom skillet until very hot (about 450°F). Add a thin layer of rendered beef fat, then sear the steak for 2 minutes per side to develop a deep crust.

   Time: PT4M

   Temperature: 450°F

10. Mop with Vinaigrette and Serve

    Remove the steak, slice against the grain, and immediately brush the warm beef‑fat vinaigrette over the slices. Sprinkle a pinch of extra sea salt if desired and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

0 g

Fat

45 g

Fiber

0 g