Steak & Egg Boards

Jul 5

Written By Stanley Jensen

Sushi Steak & Cured Egg Yolk Board

For The Steak And To Assemble

1.5 Inch Thick Cut Filet
1 Clove of Garlic
Sprigs of Fresh Rosemary
1 TBSP of Butter
Thinly Sliced Green Onion Cut On a Bias

Sushi Rice Ingredients

200 grams Short Grain Sushi Rice
25 grams Rice Vinegar
3 grams Sugar
5 grams Salt

Cured Egg Yolk Ingredients

1 Egg Yolk
75 grams Sugar
75 grams Salt

Ribeye With Avocado Crema & Confit Egg Yolk Board

For The Steak And To Assemble

1.5 Inch Thick Cut Ribeye
1 Clove of Garlic
Sprigs of Fresh Rosemary
1 TBSP of Butter
Cotija Cheese

Avocado Crema Ingredients

2 Avacados
120 grams Creme Frianche
The Juice from 2 Limes
2 grams Ground Cumin
5 grams Salt
1/2 bunch of Cilantro
40 grams Oil
50 grams Water
1 Clove of Garlic

Confit Egg Yolk Ingredients

1 Egg Yolk
Enough Olive Oil to Cover The Egg Yolk

Ribeye With Red Wine Poached Egg & Hollandaise Sauce Board

For The Steak And To Assemble

1.5 Inch Thick Cut Ribeye
1 Clove of Garlic
Sprigs of Fresh Rosemary
1 TBSP of Butter
Finley Cut Chives

Siphon Hollandaise Sauce Ingredients

150 grams Unsalted Butter
2 Egg Yolks
60 grams Water
20 grams Lemon Juice
20 grams Dijon Mustard
3 grams Salt

Red Wine Poached Egg Ingredients

1 Egg
100 grams Water
100 grams Vinegar
1 Bottle of Dry Red Wine

Sushi Rice Instructions

Add the rice to a large bowl and pour in enough water to fully cover the rice. Use your hands to quickly stir the rice and loosen any excess starch. The water will quickly become cloudy and you can then drain the water out either in a fine mesh strainer or by carefully pouring it out of the bowl making sure that you don’t lose any rice. Repeat this step 3 to 4 more times until the water that you pour out is mostly clear.
In a small bowl add the rice vinegar, sugar, salt, and mix together. Then set this bowl aside while you finish cooking the rice.
Add the rice to a medium size pot and cover with water. Put the lid on the pot and bring the pot to a boil. Boil for 3 minutes then strain your rice in a fine mesh strainer.
Add water to fill a large pot about half way, but not so much that your steamer basket will touch the water and put on a medium high heat. Then, while your water is coming to a boil, line a steamer basket with cheesecloth or a cotton cloth, place your rice in the steamer basket, and spread the rice out evenly. Make some holes in the bed of rice and then put the cover on the steamer basket and put over your boiling pot of water. Cook for 10 minutes and then remove the steamer basket from the boiling pot of water.
Add the cooked rice to a plate or large bowl. Then spread about 1 to 1 and 1/2 tablespoons of the sushi rice vinegar solution over the rice and mix together without smushing the rice. Then cover with a towel and set aside.

Cured Egg Yolk Instructions

About 4 to 6 hours before serving, mix the salt and sugar together in a small lidded container. Reserve about 1/4 of the salt and sugar mix for the top of the egg
Make an egg yolk sized divot in the salt sugar mix in the container then crack an egg open, separate the white from the yolk and place the yolk in the divot.
Carefully cover the egg yolk with the reserved salt sugar mix, put the lid on the container, and put it in the refrigerator.
Before serving, carefully remove the egg from the curing mix and brush off any extra mix, or carefully rinse off any excess curing mix.

Avocado Crema Instructions

Add a tablespoon of olive oil to a small fry pan and heat it over a medium heat. Once the oil is shimmering then add the garlic and cook until golden brown.
Cut the avocados in half, remove the pit, scoop out the insides and add them to a blender along with the rest of the avocado crema ingredients.
Blend until smooth, then put into an airtight container.

Confit Egg Yolk Instructions

Preheat an oven to 250 degrees Fahrenheit, fill a small oven proof dish with enough olive oil to fully cover an egg yolk, and put it in the oven for about 5 minutes to let it come up to temperature.
When the oil is about 155 degrees Fahrenheit, take the dish out of the oven, and add an egg yolk fresh from the refrigerator to the oil. Put the dish back in the oven to cook.
After cooking for 10 minutes your egg yolk should be partially cooked, but still runny on the inside. Remove the dish from the oven, and remove the egg yolk from the oil with a slotted spoon, place it on a paper towel to drain the excess oil, and season it to taste.

Siphon Hollandaise Sauce Instructions

In a metal bowl, add all the hollandaise sauce ingredients and set aside.
Pour enough water into a sauce pan to fill it about 1/3 of its volume. It shouldn’t be so full that the water will touch the bottom of the metal bowl while the water is boiling. Then bring to a boil over a medium high heat.
Once boiling, turn the heat down to a simmer and put the metal bowl over the simmering water. Stir the sauce ingredients with a whisk to ensure even heating. Once the sauce has reached 155 degrees Fahrenheit, then remove the bowl from the pan and whisk it till it’s slightly cooled.
Pour the sauce into a 1 quart whipping siphon, put the lid on it, and charge it with three N2O charges. Shake a few times before serving.
If you don’t use all the sauce, then you can refrigerate it and then carefully reheat it in warm water at about 140 degrees Fahrenheit for at least 10 minutes.

Red Wine Poached Instructions

Pour the water and vinegar into a medium sized bowl and carefully crack an egg into the solution. Let the egg sit in the solution for 10 minutes and set while you get your wine up to temperature.
Pour the bottle of wine into a small/medium sized pot, and bring up to a very mild simmer.
Once the egg has set, then carefully pick it up with a slotted spoon and set it in the pan of wine. Allowing the wine to simmer very slightly will help keep the egg from sticking to the pan, but be careful not let it get too violent as it may break the egg. Cook in the wine for 3 to 5 minutes until the middle of the egg yolk jiggles slightly, but is still soft to the touch.

Chef’s Note On Cooking Steak

My preferred method of cooking steak is the reverse sear method, but if you don’t have an oven proof thermometer or a quick read thermometer then I’d recommend using my altered traditional pan seared method that’s listed just after The steps for the reverse sear method.

Preheat an oven to 250 degrees Fahrenheit. Remove the steak from the refrigerator 20 to 30 minutes to come up to room temperature.
Generously salt all sides of your steak, put it on a wire rack, and on to a sheet pan. Then insert an oven proof thermometer into the steak making sure it’s going in the same direction that you plan to cut the steak when it’s done; this will help hide the hole. Then place the steak in the preheated oven.
When the thermometer reads 80 degrees, pull the steak out of the oven for 2 minutes to rest. Then after resting, flip the steak and put it back in the oven. Repeat this resting method again once the steak reaches 90 degrees Fahrenheit.
Once the steak reaches 100 degrees Fahrenheit, remove it from the oven and bring a heavy bottomed fry pan up to temperature on a medium heat.
Once the fry pan is hot, add your steak to the pan, and start to sear the outside of the steak. After 30 seconds, flip the steak. Continue to flip the steak every 30 seconds until you reach an internal temperature of 120 degrees for a medium rare steak, and a crust has been built on the outside. Don’t forget to add the garlic and rosemary towards the end of the cooking time.
Let your steak rest about 10 minutes until it reaches 135 degrees Fahrenheit, then cut it to stop it from cooking further.

If you don’t have an ovenproof thermometer then I’d recommend using this method instead.

Preheat an oven to 170 degrees Fahrenheit, and take your steak out of the refrigerator about 20 to 30 minutes before cooking to come up to room temperature.
After the steak is at room temperature preheat a heavy bottomed fry pan on a medium heat for about 2 minutes. Once the fry pan is up to temperature place the steak in the pan.
After 30 seconds flip the steak to start cooking the other side. Continue flipping the steak until you’ve built up a nice crust on each side, about 6 minutes total. Don’t forget to add the garlic and rosemary
Then place the steak on a wire rack and into the preheated oven until the steak reaches your desired doneness, about 2 minutes for a medium rare steak.
Remove the steak from the oven and let rest for 5 to 10 minutes before cutting into the steak.

Assembling The Steak And Egg Board

For The Sushi Steak And Egg Board

Grab a piece of your cut steak and place it in the palm of your hand. Then grab about a tablespoon to a tablespoon and a half of sushi rice, and put it on top of the piece of steak. Use your fingers and thumb to form an “L" shape around the rice, and compress the rice into first two sides of a rectangle shape. Then flip the steak around to compress the other side of the rice into a completed rectangle. It can help prevent the sushi rice sticking to your off hand if you wet it with water before you grab the rice. Repeat this step until you’ve used all the slices of steak designated for this dish.
Place some of the thinly sliced green onion on each piece of completed sushi steak, and serve with the cured egg yolk. You can also brush some fine quality double brewed or saishikomi soy sauce on the steak before adding the green onions

For The Steak And Egg Board With The Avocado Crema

Place the cut steak on the cutting board and generously add the avocado crema on top. Sprinkle with some Cotija cheese and place the confit egg yolk beside it.

For The Steak With The Wine Poached Egg

If needed place the whipping siphon in a water bath at 140 degrees Fahrenheit. Once it’s warm then spray the sauce onto the cutting board.
Place your sliced steak on the hollandaise sauce, place the wine poached egg on top of the steak, and garnish with the thinly cut chives.

Chef’s Note

Consuming raw or undercooked eggs carries a risk of food-borne illness, specifically salmonella infection. This is because fresh eggs, even with clean and uncracked shells, may contain Salmonella bacteria. Consume at your own risk.