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Momofuku Ssäm dry aged ribeye
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The raw steak at center with roasted garlic. Clockwise from top right: Caesar salad, Maldon salt, beef jus, bacon ketchup, Béarnaise sauce, red wine and shallot marmalade, dry aged fat with brown butter roasting juices and French fries.
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Chef Rudofker takes a knife to the aged rib primal.
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Portion control. Each rib primal yields seven steaks.
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Trimming the age. Rudofker cuts away the desiccated, hard crust that is the result of the dry aging process.
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The steak.
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The ties that bind. Chef Rudofker secures the rib with twine to insure even cooking.
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The steaks are cut several hours before service and receive a light salting. The chef describes the process as a "cure."
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Idaho potatoes are cut for the French fries.
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The potatoes are soaked in a solution of water and Pectinex ultra SP-L. This strengthens the pectin in the potatoes, making them crispy on the outside and fluffy within when fried.
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The fries are initially blanched in salt water for 14 minutes, and then they are cooled.
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The potatoes are then fried twice in canola oil: once at 325,° and then finally at 385°, resulting in a supremely crunchy fry.
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Whisking egg yolks for the Béarnaise.
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Fresh chopped tarragon.
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The fresh tarragon is whisked into the sauce.
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Caesar salad.
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Resting comfortably. The raw steak is brought to room temperature before cooking.
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Immediately prior to cooking, the chef aggressively seasons the tempered steak with kosher salt and fresh ground pepper.
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The steak is seared directly on the plancha.
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The flip side.
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After the steak is seared, it is then basted in rendered beef fat.
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The steak is brought to temperature in a 350° oven. Approximately half way through the cooking process the cap, which is thinner than the eye, is removed, as it cooks quicker than the rest of the steak.
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The steak is allowed to rest for at least 15 minutes after cooking. This allows the juices to redistribute throughout the cut. It is then carved into one-inch-thick slices.
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Edible arrangement.
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The steak is finished with a brushing of dry aged fat and brown butter roasting juices.
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