7 Interesting Ways Michelin Chefs Cook Steak
7 Interesting Ways Michelin Chefs Cook Steak is a medium American recipe that serves 2. 620 calories per serving. Recipe by Danny Kim on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $51.18 total, $25.59 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, Keto, Paleo
Allergens: Soy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, porterhouse
- Instead of Beef Fat: beef tallow
- Instead of Pickled Mustard Seeds: whole grain mustard
- Instead of Shallot: red onion
- Instead of Garlic: garlic paste
- Instead of Chives: green onions
- Instead of White Soy Sauce: regular soy sauce diluted with water
- Instead of Sea Salt: kosher salt
Equipment Needed
- Charcoal Grill
- Metal Tongs
- Sharp Chef Knife
- Cutting Board
- Food Processor or Meat Grinder
- Small Mixing Bowl
- Whisk
- Zip‑Top Bag
- Instant‑Read Thermometer
- Heavy‑Bottom Skillet
- Spatula or Spoon
Critical Steps — Do Not Skip
- Trimming and separating the ribeye cap (spinalis) from the eye.
- Charring the trimmed fat without burning it.
- Rendering the charred fat to a liquid state.
- Quick 20‑30 second char over coals to develop smoky crust.
- Final high‑heat pan sear to finish crust.
Chef Tips from the Video
- Choose a ribeye with a thick cap (spinalis) for extra flavor and texture.
- Keep the rendered fat warm but not smoking; it acts as both sauce and cooking fat.
- A light brush of white soy adds umami without overpowering the natural beef flavor.
Troubleshooting
Fat flare‑up burns the steak.
When flames appear, quickly lift the steak off the coals for a few seconds, then return it.
Steak is overcooked after final sear.
Use an instant‑read thermometer; aim for 55°C (130°F) before the final sear, as the sear will raise the internal temp by ~5°C.
Vinaigrette solidifies and becomes grainy.
Warm the vinaigrette gently over low heat and whisk vigorously before brushing.
Storage
Refrigerator: Vinaigrette can be stored in an airtight container for up to 3 days; re‑warm gently before using.
Freezer: Raw steak can be frozen for up to 2 months; thaw in refrigerator before cooking.
Room temperature: Cooked steak is best served immediately; leftovers can sit at room temperature for no more than 1 hour.
Make-Ahead Tips
- The beef‑fat vinaigrette can be prepared up to 2 days ahead; keep warm or gently re‑heat before serving.
- Trimmed fat can be frozen after rendering for future use.
Frequently Asked Questions
What is the cultural significance and history of charred ribeye steak with beef‑fat vinaigrette in American fine‑dining cuisine?
Charred steak over coals is a classic technique rooted in American barbecue, while using rendered beef fat as a vinaigrette reflects modern nose‑to‑tail cooking trends popularized by Michelin‑starred chefs seeking to maximize flavor from every part of the animal.
What are the traditional regional variations of charcoal‑cooked steak in United States cuisine?
In the Southern U.S., steaks are often smoked with wood chips; in the Midwest, direct‑char on charcoal grills is common; the West Coast embraces high‑heat searing with specialty fats like beef tallow, similar to the technique shown by Chef Jeremiah.
How is a beef‑fat vinaigrette traditionally served with steak in American gourmet restaurants?
Gourmet restaurants typically drizzle a warm, emulsified beef‑fat vinaigrette over sliced steak just before plating, allowing the fat to coat the meat and add a bright, tangy note from pickled mustard seeds and aromatics.
What occasions or celebrations is a charred ribeye with beef‑fat vinaigrette traditionally associated with in American cuisine?
This elevated steak dish is often featured at special occasions such as anniversaries, holiday feasts, and fine‑dining tasting menus where diners expect a show‑stopping, smoky, and richly flavored centerpiece.
What authentic traditional ingredients are essential for the beef‑fat vinaigrette versus acceptable substitutes?
The authentic ingredients are rendered beef fat, pickled mustard seeds, shallot, garlic, chives, and white soy sauce. Substitutes can include mustard powder instead of seeds, scallions for chives, and regular soy diluted with water if white soy is unavailable.
What other American side dishes pair well with this charred ribeye and beef‑fat vinaigrette?
Classic pairings include roasted root vegetables, creamy horseradish mash, grilled asparagus, or a simple arugula salad dressed with lemon vinaigrette to balance the richness.
What are the most common mistakes to avoid when making charred ribeye with beef‑fat vinaigrette?
Common errors include over‑charing the fat (causing bitterness), cooking the steak too long on the coals, and letting the vinaigrette cool and solidify before brushing. Keep the char quick, monitor internal temperature, and keep the vinaigrette warm.
Why does this recipe use a quick 20‑30 second coal char followed by a hot‑pan sear instead of a traditional reverse‑sear method?
The rapid coal char imparts intense smoky flavor and a unique crust, while the final hot‑pan sear ensures a uniform, caramelized exterior without overcooking the interior—a combination that maximizes both flavor and texture.
Can I make the beef‑fat vinaigrette ahead of time and how should I store it?
Yes, prepare the vinaigrette up to two days in advance. Store it in an airtight container in the refrigerator and gently re‑heat and whisk before using to restore its smooth consistency.
What texture and appearance should I look for when the steak is properly charred on the coals?
You should see deep, blackened grill marks with a slightly crisp exterior, while the interior remains pink‑red (medium‑rare). The char should be a thin, caramelized crust, not a burnt black shell.
How do I know when the steak is done cooking after the final sear?
Insert an instant‑read thermometer into the thickest part; it should read about 55°C (130°F) for medium‑rare. The steak will continue to rise a few degrees during resting.
What does the YouTube channel Danny Kim specialize in?
The YouTube channel Danny Kim focuses on exploring innovative cooking techniques from world‑class kitchens, often highlighting high‑end steak preparations, experimental flavor pairings, and behind‑the‑scenes insights from Michelin‑starred chefs.
How does the YouTube channel Danny Kim's approach to steak cooking differ from other cooking channels?
Danny Kim emphasizes learning directly from elite chefs and translating their avant‑garde methods—such as cooking on hot coals, using beef‑fat vinaigrette, and flambe techniques—into practical home‑cookable steps, whereas many channels stick to more conventional pan‑sear or grill methods.
Last updated: August 21, 2026
