Michael Cahill Blue Gum Smoked Ribeye Steak with Pepperberry Butter
- Prep time 8Hr
- Cook time 10Hr
- Technique Roast
- Meat Beef
- Cut Rib Eye
- Serves 40
This dish is a celebration of Australian Beef. Smoking the ribeye with Blue Gum and finishing with native Pepperberry offers a unique yet truly Australian take on a steak. To accompany this, a minted green salad of mazuna, slivered snow peas, baby mint and sorrel and finished with a lemon mint dressing.
Ingredients
Beef Rib Eye
- 5 kg beef ribeye fillet
- 500 g blue gum wood chips
- 50 g medium-ground black pepper
- Sea salt flakes, to season
- 100 g clarified butter
Compound Butter
- 1 kg unsalted butter, softened
- 2 bunches chives, finely chopped
- 100 g pepperberries, crushed
- 10 g white pepper
- 10 g sea salt flakes
Minted Green Salad
- 150 g peas
- 150 g snow peas, trimmed
- 2 punnets baby mizuna
- 2 punnets baby mint
- 2 punnets baby sorrel
- 4 sprigs fresh mint
- 1 litre light olive oil
- 180 ml apple cider vinegar
- 10 g white pepper
Method
Ribeye / Prep
- No need to clean ribeye fillet, just pat dry with paper towel after removal from package.
- Season rib fillet liberally with a medium ground black pepper and sea salt.
- Caramelise fillet on a hot flat grill evenly, ensuring plenty of colour. Place fillet on a cake rack in a gastro pan.
- Place in oven at 70°C. Set internal fillet temp at 52°C. This will take at least 8-9hrs depending on oven efficiency. Rest for 20 minutes.
- Wrap and roll firmly with plastic wrap whilst slightly warm and place in fridge to set. This will help achieve a consistent round fillet for presentation.
- After reaching less than 5°C, slice into desired weight.
- Prepare cold smoker pump and blue gum chips. Prepare smoking vessel. Cold smoke rib eye steaks for at least 2 hours to ensure maximum penetration of the smoke. Chill after process ensuring the product is covered. Let product rest overnight.
Pepperberry butter / Prep
- Crush pepperberry in a mortar.
- Slice chives finely with a sharp knife.
- Place softened butter in a bowl along with pepper berry and mix well. The mix should be purple in colour and slightly grainy.
- Add chives and sea salt flakes and fold in gently.
- Finally, using a piping bag, pipe the mixture on a sheet of plastic wrap. Roll and form a tight cylinder of product. Set aside and refrigerate overnight.
- Slice the product in your desired size.
Minted green Salad / prep
- Mint oil: combine mint and light olive oil in nutra bullet and blend until the mixture is very warm.
- Decant mixture into a bowl over an ice bath to chill.
- Strain oil through oil paper and muslin.
- The oil should have a significant mint aroma and be vivid green. Add a little vinegar, sea salt and white pepper to taste.
- Blanch fresh broad beans, peas and snow peas for 30 seconds. Refresh in ice water. Julienne snow peas.
- Set aside baby mazuna, baby mint and baby sorrel
The Build
- Sear ribeye steak on both sides ensuring it is heated through and medium rare. Place at 9 o’clock on a warm plate.
- Mix salad cold straight from refrigeration. Add mint oil and place required portion at 3 o’clock on the plate. Drizzle the mint oil on the white of plate.
- Place the cold compound butter portion on the Ribeye and partially melt with a blow torch just before presentation.
