Baked ribeye
Fancy a delicious international meat dish for dinner? Then make this pan-fried ribeye with an Asian twist.
If you're in the mood for a delicious global meat dish for dinner, try this pan-fried ribeye with an Asian twist: a tender ribeye steak marinated in a homemade teriyaki sauce made with soy sauce, mirin, sake, honey, and fresh ginger, seared briefly in a hot pan for a perfect crust and a juicy interior, served with a fresh green asparagus salad, toasted sesame seeds, and a drizzle of extra teriyaki sauce for an extra dimension of flavor.
Preparation
Crispy shallot
Finely chop the shallot with a mandolin.
Mix the chopped shallot with potato starch and fry for 4 to 5 minutes at 160°C until golden brown and crispy.
Drain on kitchen paper.
Curry hangop
Fry the Curry Madras spices with the garlic and lime leaf in oil.
Then allow the mixture to cool down again.
Meanwhile, drain the yogurt in cheesecloth until it forms a firm curd.
Then mix the cooled herb mixture into the strained yogurt.
Carrot cream
Roast the carrots in the oven: 40 minutes at 160°C.
Meanwhile, fry the onion, ginger and garlic in a pan.
Peel the roasted carrots and add them to the pan.
Then add the coconut milk and chicken stock and let it simmer gently for 10 minutes.
Place everything in the blender and mix until smooth and homogeneous.
Finally, add sambal and ketjap and mix well.
Green curry sauce
Fry the onion, garlic, lime leaf, lemongrass, ginger and the Curry Paste for green curry in a pan.
Add the coconut milk and let it simmer gently for 10 minutes on low heat.
Then add everything to the blender, along with the coriander, and blend into a smooth emulsion.
Strain the mixture through a fine sieve and assemble the sauce with cold butter for a creamy finish.
Kecap shallots
Halve the shallots lengthwise. Sauté the halved shallots in a pan, cut-side down, until lightly caramelized.
Mix the ketjap and soy sauce into an emulsion and deglaze the shallots with it.
Then place the pan in the oven at 160°C for 6 minutes. Then peel the shallots.
Sweet shallots
Peel the shallots and cut them into coarse rings.
Make 400 ml of sweet and sour sauce and pour it over the shallots. Let it steep for at least one night to allow the flavors to meld.
Ribeye
Fry the ribeye in a pan with a little olive oil over medium heat.
Brush the ribeye with the bumbu and place it in the oven for 6 minutes at 160°C.
Then let it rest for 5 minutes.
Pommes Pont Neuf
Mix sea salt, juniper berries and fennel seeds in a spice grinder to make an aromatic herbal salt.
Cut the potatoes into 0.5 cm slices using the slicing machine and then into thick fries (pont neuf).
Candied the fries in sunflower oil for 40 minutes at 85°C.
Remove them from the oil, heat the oil to 170°C and fry the fries for about 3 minutes until golden brown.
Season with the herb salt.
Layout
Heat the carrot cream and spread it on the plate.
Place the ribeye in the center and garnish all around with the pont neuf, sweet and sour shallot rings, ketjap shallots and crispy shallot.
Arrange dollops of strained curd around the ribeye and finish the dish with the frothy green curry sauce.
Ingredients
- Krokante sjalot
- 2 sjalot
- 50 g aardappel zetmeel
- Curry-hangop
- 20 g zonnebloemolie
- 20 g knoflook
- 5 g limoenblad
- 5 g Verstegen Curry Madras kruiden fijn zonder zout
- 50 g yoghurt
- Wortelcrème
- 25 g knoflook
- 150 g ui
- 5 g gember
- 1250 g peen
- 200 g kokosmelk
- 200 g kippenbouillon
- 30 g sambal oelek
- 40 g ketjap manis
- Groene-currysaus
- 100 g koude boter
- 200 g ui
- 50 g knoflook
- 10 g limoenblad,
- 2 sereh
- 50 g gember
- 40 g Verstegen Koriander gemalen - pure
- 1000 g kokosmelk
- 200 g Kumar’s Curry Paste for green curry
- Ketjap-sjalotten
- 500 g sjalot
- 70 g ketjap manis
- 70 g sojasaus
- Zoetzure sjalotten
- 250 g sjalot
- 400 ml zoetzuur
- Ribeye (per persoon)
- 180 g Ribeye
- 20 g Kumar’s Bumbu Paste for Rendang
- Pommes Pont Neuf (per persoon)
- 70 g pont neuf
- 2 g Verstegen Jeneverbessen heel - pure
- 2 g Verstegen Venkelzaad heel pure
- 2 g Verstegen Zeezout - pure
- Opmaak (per persoon)
- 15 g krokante sjalot
- 30 g curry-hangop
- 120 g wortelcrème
- 80 g groene currysaus
- 5 g ketjapsjalotten
- 20 g zoetzure sjalotten
- 70 g pont neuf
