Porcini Rubbed Dry Aged Strip Steak with Sesame Miso Butter + Broccolini

Name: Porcini Rubbed Dry Aged Strip Steak with Sesame Miso Butter + Broccolini
Yield: 48
Cuisine: Kitchen Cabinet
Ingredients: Porcini Rub; ½ pound dried porcini mushrooms, lightly toasted; 8 dried juniper berries; 8 grams red pepper flakes; 50 grams ground black pepper; 1 pound brown sugar; 2 tablespoons kosher salt; Sesame Miso Butter; 1 cup Kikkoman® Sesame Oil; 1 cup Kikkoman® Soy Sauce; 2 tablespoons white miso; 2 pounds unsalted butter, at room temperature and cubed; Teriyaki Glaze; 2 cups Kikkoman® Teriyaki Marinade & Sauce; 1 cup Kikkoman® Rice Vinegar; 2 cups sugar; Sesame Dry Aged Beef Snow; 3 tablespoon Dry Aged Beef Fat, rendered; 1 tablespoon Kikkoman® Sesame Oil; 1 cup + 2 tablespoons tapioca maltodextrin; Salt; 1 (14-ounce) dry aged NY strip or ribeye, for each serving; Broccolini; Crispy garlic and crispy red onions

Image for Porcini Rubbed Dry Aged Strip Steak with Sesame Miso Butter + Broccolini

Yield

kikkoman products used:

No Preservatives Added Non-GMO Toasted Sesame Oil Rice Vinegar Teriyaki Marinade and Sauce Soy Sauce

ingredients

Porcini Rub
½ pound dried porcini mushrooms, lightly toasted
8 dried juniper berries
8 grams red pepper flakes
50 grams ground black pepper
1 pound brown sugar
2 tablespoons kosher salt

Sesame Miso Butter
1 cup Kikkoman® Sesame Oil
1 cup Kikkoman® Soy Sauce
2 tablespoons white miso
2 pounds unsalted butter, at room temperature and cubed

Teriyaki Glaze
2 cups Kikkoman® Teriyaki Marinade & Sauce
1 cup Kikkoman® Rice Vinegar
2 cups sugar

Sesame Dry Aged Beef Snow
3 tablespoon Dry Aged Beef Fat, rendered
1 tablespoon Kikkoman® Sesame Oil
1 cup + 2 tablespoons tapioca maltodextrin
Salt

1 (14-ounce) dry aged NY strip or ribeye, for each serving
Broccolini
Crispy garlic and crispy red onions

directions

To prepare rub, place all rub ingredients in a food processor and process until very finely ground. Dredge steak on all sides with mixture.
To prepare butter, place sesame oil, soy sauce and miso in a pot and whisk together over medium heat; let cool to room temperature. Place in a mixer and add butter; beat to combine. Store covered in the refrigerator until ready to use.
To prepare glaze, cook all glaze ingredients in a pot and reduce for 15 minutes, stirring frequently. It should have a thick, sticky consistency.
To prepare Sesame Dry Aged Beef Snow, mix dry aged beef fat and sesame oil. Add tapioca maltodextrin and stir until the fat and oil are absorbed. Season with salt.
Cook steak in a heavy bottom pan over medium heat in a little butter and dry aged beef fat, being careful not to burn.
Blanch broccolini in boiling salted water and place in ice bath. Just before serving, roast in the oven until crisp and tender. Finish the broccolini with a drizzle of teriyaki glaze and top with crispy garlic and red onions. (You can make the crispy red onion and garlic or purchase pre-made.) Top steak with a dusting of Sesame Dry Aged Beef Snow.

Recipe created in partnership with Chef Robbe Felice at pastaRAMEN.

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