Butter-Poached Kobe-Style Beef Rib-Eye Recipe

Staff Writer
Butter-Poached Kobe-Style Beef Rib-Eye Recipe
Rib Eye
iStock/grandriver

Rib Eye

No, this beef recipe is not cheap. No, it’s definitely not diet-friendly, and yes, it is definitely decadent. Here is chef Michael Mina’s recipe for a night in that will feel like a night out. — Will Budiaman

Click here to see Chefs' Favorite Winter Recipes.

4
Servings
2854
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 sticks butter
  • 3 cloves garlic, crushed
  • 1/2 bunch thyme
  • 2 bay leaves, preferably fresh
  • Four 6-ounce boneless rib-eye steaks, preferably Kobe style
  • Kosher salt and freshly ground black pepper, to taste
  • Maldon sea salt, to taste

Directions

Place the butter in a saucepan and melt slowly while stirring over low heat. Remove from heat and let stand for at least 5 minutes. Skim the foam from the top and pour into a glass container, discarding milky solids at bottom. (Clarified butter will keep for about 1 month in the refrigerator.)

Bring a large pot of water to a simmer over medium-low heat.

Combine 1 ½ quarts of the clarified butter, garlic, thyme, and bay leaves in a metal bowl or smaller pot and set it over the simmering water, without letting the bottom touch.

Gently heat the butter to 135 degrees, checking the temperature with a frying thermometer. (Make sure the butter hovers somewhere between 135 and 140 degrees; this will ensure that the meat is cooked a perfect medium-rare.)

Season the beef heavily with kosher salt and pepper and completely submerge it into the warm butter. (The temperature of the fat will drop slightly.) Using tongs, rotate the meat occasionally for even cooking. The beef will need to poach for a minimum of 25-30 minutes and can go as long as 1 hour or more. As long as the temperature of the butter stays below 140 degrees the meat will not overcook. (Keep a close eye on the thermometer to maintain a constant temperature.)

When you are ready to serve, remove the beef with tongs, allowing the excess butter to drip off. Season the beef well with kosher salt and pepper. Heat a large sauté pan over medium-high heat and when hot, coat with 2 tablespoons of the clarified butter.

Pan-sear the beef on all sides until well browned. (At this point, the meat is already cooked through from the poaching; you just want a slight crust on the outside for texture.)

Remove the beef to a cutting board and let rest for at least 10 minutes before slicing in order to allow the juices to redistribute. Slice each steak against the grain into about 5 slices. Season lightly with Maldon sea salt.

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
308g
100%
Sugar
0.2g
N/A
Saturated Fat
188g
100%
Cholesterol
840mg
100%
Protein
33g
67%
Carbs
3g
1%
Vitamin A
2333µg
100%
Vitamin B12
3µg
57%
Vitamin B6
0.7mg
35.7%
Vitamin C
4mg
6%
Vitamin D
5µg
1%
Vitamin E
8mg
41%
Vitamin K
29µg
36%
Calcium
116mg
12%
Fiber
0.8g
3.1%
Folate (food)
17µg
N/A
Folate equivalent (total)
17µg
4%
Iron
4mg
20%
Magnesium
44mg
11%
Monounsaturated
87g
N/A
Niacin (B3)
8mg
39%
Phosphorus
299mg
43%
Polyunsaturated
12g
N/A
Potassium
490mg
14%
Riboflavin (B2)
0.5mg
31.1%
Sodium
1198mg
50%
Thiamin (B1)
0.2mg
13.3%
Trans
13g
N/A
Zinc
8mg
54%

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