
- Yield: 4 servings
Lightly Smoked Prime Dry-Aged Strip Loin with Broccoli Textures, Mushroom Crisp, Caramelized Soy Gel, and Yuzu Vinaigrette
Yafreicy Rodriguez, Banquet Chef, Cosmos Club (Washington, D.C.)
Ingredients
- Ingredients for dry-aged strip loin:
- bone-in prime strip loin - 24-28 ozs.
- kosher salt - to taste
- black pepper - to taste
- unsalted butter - 6 ozs., 82% fat content, for sous vide
- Maldon sea salt - 2 gms.
- Ingredients for soy gel:
- ginger - 10 gms., peeled
- lemongrass - 10 gms.
- shallot scraps - 10 gms.
- sesame oil - 5 gms.
- lightly salted soy sauce - 2 ozs.
- water - 2 ozs.
- agar agar - 1.15 gms.
- Ingredients broccoli purée:
- shallot scraps - 20 gms.
- extra virgin olive oil - 10 gms.
- broccoli stems - 4 ozs., peeled, chopped (save crowns for plating)
- half and half - 2 ozs.
- fresh spinach - 20 gms.
- kosher salt - to taste
- Ingredients for yuzu vinaigrette:
- yuzu juice - 1 oz.
- dark soy sauce - 1/4 oz.
- rice wine vinegar - 1/4 oz.
- black sesame seeds - 5 gms.
- sesame oil - 1/4 oz.
- Ingredients for mushroom crisp:
- shiitake mushrooms - 5 ozs., stem removed, quartered
- shallot scraps - 1/2 oz.
- kosher salt - 5 gms.
- cashew halves - 1 oz.
- olive oil - 1 oz.
- Ingredients for pickup:
- extra virgin olive oil - 1 oz.
- unsalted butter - 2 ozs. (82% fat content) for searing, finishing
- shallot - 1 ea., peeled
- garlic clove - 1 ea., peeled
- thyme - 2 sprigs
- rosemary - 1 sprig
- petite broccoli crowns - 8 ea. (saved from purée)
- viola flowers - 8 ea.
Instructions
Procedure for dry-aged strip loin:
- Pat the strip loin dry. Let the meat rest for 2 hours on a bread rack in the walk-in cooler. Pat the meat dry a second time if additional blood precipitates.
- Place in dry ager, ideally less than 79% humidity. Dry for 21 days.
- Remove bone from strip loin. Cut to 1-inch-thick for bordelaise.
- Cold-smoke the whole strip loin for 20 minutes.
- Place the strip loin in a vacuum-sealable bag with salt, black pepper and butter.
- Sous vide at 136°F water bath for 2 hours. Shock in ice bath for 1 hour.
Procedure for soy gel:
- Sweat the ginger, lemongrass and shallot in a saute pan with the sesame oil.
- Add soy and water. Bring to a simmer.
- Remove the pan from the burner. Rest the mixture for 30 minutes.
- Strain through fine chinois.
- Bring sauce to the stove in a new pan. Simmer. Whisk in agar agar.
- Whisk constantly for 3 minutes. Pour liquid into a plastic-lined mold.
- Chill for 25-plus minutes before slicing accordingly.
Procedure for broccoli purée:
- Sweat the shallots in olive oil. Add broccoli stems. Sweat for 2 minutes.
- Add half and half and salt. Simmer on low until broccoli stems are tender.
- Place the raw spinach in blender.
- Pour the broccoli mixture into the blender. Pulse on high until the purée is smooth and bright green. Season to taste.
- Serve immediately or ice down the purée in an ice bath. (Reheat slowly for service.)
Procedure for for yuzu vinaigrette:
- Combine all ingredients until emulsified.
Procedure for mushroom crisp:
- Saute mushrooms, shallots, salt, cashews in oil until golden-brown.
- Place in food processor. Blend until smooth. Stir multiple times.
- Spread thin on a dehydrator pad. (Use a rolling pin between two pads.)
- Dehydrate at 125°F for 15 hours. Flip over halfway through.
Procedure for pickup:
- Heat saute pan until hot. Add olive oil, then immediately the beef. Caramelize well on the flat side of the strip loin. Flip over for second side.
- Add 2 ounces of butter, shallots, garlic, thyme and rosemary to pan. Roast shallots and garlic until golden-brown, then place on top of the loin. Baste the beef with the butter, ideally in a brown butter foam state.
- Cook strip loin in 375°F oven until internal temperature of 105°F. Let rest for 10 minutes. Remove excess external fat before portioning.
To plate:
- Place spoonful of broccoli purée at 6 o’clock. Smear toward 12 o’clock, finishing with a fine point.
- Center strip loin atop purée, grain-side up. Sprinkle with Maldon salt.
- Add deep-fried or roasted petite broccoli crowns on top of purée.
- Warm soy gel at 350°F for 1 minute. Place on top of strip loin.
- Drizzle vinaigrette around steak.
- Garnish with mushroom crisp and viola flowers, using tweezers.