Butter-Poached Kobe-Style Beef Rib-Eye Recipe
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
- 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
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.