Grilled Ribeye
DemKota Ranch Beef, Beef Shank Presse, Salsify, Smoked Mushroom Relish, Bone Marrow Jus
Chef Austin Goetzman of Lazy Betty | Atlanta
Adapted by StarChefs | april 2023
INGREDIENTS
Braised Beef Shank:
3 DemKota Ranch Beef shanks, trimmed
2 large onions, diced
2 large carrots, diced
3 stalks celery, diced
25 grams black peppercorns
1 quart red wine
4 quarts beef stock
Beef Shank Presse:
110 grams brunoise shallot
37 grams sliced chives
10 grams chopped parsley
4 grams sherry vinegar
92 grams crème fraîche
30 grams Dijon mustard
195 grams caramelized onions, chopped
40 grams roasted garlic
Salsify:
2 stalks salsify, peeled
150 grams beef stock
15 grams butter
Smoked Mushroom Relish:
Neutral oil
1 kilogram smoked black trumpet mushrooms
35 grams brunoise shallot
50 grams Madeira
50 grams mushroom stock
200 grams glucose
25 grams sherry vinegar
Salt
Bone Marrow Jus:
Neutral oil
125 grams sliced shallot
30 grams sliced garlic
150 grams red wine
1 kilogram beef stock
200 grams bone marrow
4 sprigs thyme
To Assemble and Serve:
Yield: 1 serving
15 grams potato starch
DemKota Ranch Beef ribeye
METHOD
For the Braised Beef Shank:
Heat oven to 350°F. In a large rondeau over medium-high heat, sear beef shanks until evenly browned. Transfer to a hotel pan. In the same rondeau, sweat vegetables and aromatics until tender and cooked through. Deglaze with red wine and cook until liquid is reduced by half. Return beef shanks to the rondeau. Add beef stock and bring to a simmer. Cover and cook in oven 2 to 3 hours, or until beef is fork tender. Strain, reserving beef stock and beef shanks separately. Shred beef shank and set aside.
For the Beef Shank Presse:
In a bowl, mix all ingredients with 200 grams reserved beef stock and 2.25 kilograms shredded Braised Beef Shank. Transfer beef mixture to a 4-by-6-inch sheet tray. Press down to form an even layer. Add second sheet tray on top of mixture to weigh down until cooled and firm enough to cut into desired shape. When cooled, portion into desired presse shape. Wrap each piece tightly in plastic wrap and refrigerate.
For the Salsify:
Heat the water bath of an immersion circulator to 194°F. In a vacuum bag, combine salsify, beef stock, and butter; seal. Cook sous vide until tender. Let cool. Portion into 1-inch pieces and set aside.
For the Smoked Mushroom Relish:
In a small rondeau over medium-high flame, heat oil. Add mushrooms and sear until mushrooms are mostly cooked through. Add shallots and sweat until translucent. Deglaze pan with wine and mushroom stock. Cook until liquid has nearly evaporated. Add glucose and sherry vinegar. Cook until mixture has thickened and a syrup-like consistency is achieved. Season with salt and keep warm.
For the Bone Marrow Jus:
In a saucepan over medium-high flame, heat oil. Add shallots and garlic and sweat until translucent. Deglaze pan with wine and cook until liquid has reduced by seventy-five percent. Add thyme and beef stock. Cook until liquid is reduced by sixty percent. Transfer to a Vitamix blender and emulsify with bone marrow. Blend until smooth. Set aside.
To Assemble and Serve:
Prepare and heat grill. Season ribeye with salt and pepper, then lightly char on grill until medium-rare. Let rest. In a sautépan, heat oil to 425°F. Dredge 1 Beef Shank Presse in potato starch. Flash fry until golden brown. Set aside. To the center of a serving plate, place 1 spoonful Smoked Mushroom Relish. Spread evenly to match the shape of the Beef Shank Presse. Top with Beef Shank Presse followed by 2 pieces Salsify. Once rested, slice ribeye and season with finishing salt. Arrange on top of Beef Shank Presse. Tableside, sauce ribeye with Bone Marrow Jus.
