Shiokoji Rib Eye with Beef Garum Pan Sauce, Chanterelles, Brussels Sprouts and Tallow Potatoes

Shiokoji Sous Vide Rib Eye

Shiokoji seasons the beef and encourages a deeply browned crust. A moderately warm sous vide bath softens the rib eye's fat without losing its rosy center.

Ingredients

• 1 2.5-inch-thick rib-eye steak, approximately 2.5–3 lb boneless or 3–3.5 lb bone-in
• 3 tbsp Shared Cultures shiokoji
• 1 tbsp ghee
• to taste freshly ground black pepper

Instructions

1. Coat the steak lightly and evenly with shiokoji. Cover and refrigerate for 8–12 hours.
2. Heat a sous vide bath to 137°F / 58.3°C. Scrape off excess marinade, seal the steak in a suitable cooking bag and submerge fully for 5–6 hours.
3. Remove the steak from the bag and discard the cooking liquid. Wipe away remaining koji solids and pat the meat extremely dry. Set on a rack for 10 minutes while preparing the searing pan.
4. Heat a heavy skillet over high heat, add the ghee and sear the steak for 45–60 seconds per broad side. Hold the fatty edge against the pan for another 30–60 seconds, turning as needed for an even crust. Koji browns quickly, so stop before the fond turns black.
5. Transfer to a board while making the pan sauce. Reserve the skillet and its browned fond. Slice the steak across the grain into thick serving slices and finish with black pepper.

Notes

• Do not add salt before tasting: shiokoji salinity varies considerably.
• The steak should be fully thawed before entering the bath. The stated timing is for a steak approximately 2.5 inches thick.

Golden Chanterelles

Cooking the mushrooms separately lets their moisture evaporate so they brown rather than dilute the steak sauce.

Ingredients

• 12 oz chanterelles, cleaned, dried and torn into large pieces
• 1 tbsp ghee
• 1 tbsp unsalted butter
• 1 small garlic clove, finely chopped
• 1 tsp fresh thyme leaves
• 2 tbsp chopped flat-leaf parsley
• to taste kosher salt and black pepper

Instructions

1. Heat a wide skillet over medium-high heat and add the ghee. Add the chanterelles in one layer, working in batches if needed.
2. Let the mushrooms release their moisture, then continue cooking until that liquid evaporates and the edges turn golden, 8–10 minutes.
3. Lower the heat and add the butter, garlic and thyme. Toss for 1–2 minutes, until fragrant, then season lightly with salt and pepper.
4. Keep warm and scatter with parsley when serving over the steak.

Notes

• If the mushrooms need rinsing, rinse briefly and dry thoroughly; do not soak them.

Beef Garum Pan Sauce

Beef garum reinforces the steak's savory flavor, while wine and a little vinegar keep the reduced sauce from becoming heavy. Cold butter gives it a glossy finish.

Ingredients

• reserved steak skillet with browned fond and about 1 teaspoon cooking fat
• 1 small shallot, finely minced
• 0.25 cup dry red wine
• 0.75 cup unsalted beef stock
• 1–2 tsp Noma Projects beef garum, to taste
• 2 tbsp cold unsalted butter, cubed
• 0.5 tsp sherry vinegar, plus more to taste
• to taste freshly ground black pepper

Instructions

1. Pour excess fat from the steak skillet, leaving about 1 teaspoon and the brown fond. If any residue is black, wipe out those patches before proceeding.
2. Lower the heat to medium, add the shallot and cook for 1–2 minutes until softened.
3. Add the wine, scrape up the fond and reduce by about half. Add the stock and simmer until reduced to approximately 1/3 cup.
4. Stir in 1 teaspoon beef garum. Remove from the heat and whisk in the cold butter a few pieces at a time.
5. Add the vinegar and pepper, then taste before adding more garum. Spoon over the sliced steak rather than flooding the potatoes.

Notes

• Use unsalted stock and season with garum only after reducing. If the sauce becomes too salty or thick, loosen it with water.
• Check the exact garum and shiokoji labels before serving this meal to anyone avoiding gluten.

Roasted Brussels Sprouts with Aged Balsamic

Hot roasting gives the sprouts dark cut faces and crisp loose leaves. Aged balsamic adds sweetness and acidity after cooking without burning on the tray.

Ingredients

• 1.5 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 0.5 tsp kosher salt, plus more to taste
• 1 tbsp aged balsamic vinegar
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 425°F / 220°C. Dry the sprouts well and toss with olive oil, salt and pepper.
2. Arrange cut-side down on a large sheet pan without crowding. Roast for 25–35 minutes, until the cut faces are deeply browned and the centers are tender. Remove any loose leaves early if they are becoming too dark.
3. Toss with aged balsamic immediately before serving. Taste and adjust the seasoning.

Notes

• Use aged balsamic vinegar rather than a heavily sweetened bottled glaze.

Crisp Beef-Tallow Potatoes

Parboiling creates tender centers and rough surfaces that crisp in hot tallow. Large skin-on pieces match the hearty texture of the steak.

Ingredients

• 2 lb Yukon Gold potatoes, skin on, cut into 1.5–2-inch chunks
• 3 tbsp beef tallow
• as needed kosher salt
• to taste freshly ground black pepper

Instructions

1. Heat the oven to 425°F / 220°C. Put the potatoes in a saucepan, cover with cold water and salt generously. Bring to a boil, then simmer for 8–12 minutes, until the outer edges soften but the centers still resist a knife slightly.
2. Drain thoroughly and let steam-dry for 5 minutes. Shake gently in the pot to roughen the cut surfaces without breaking the pieces.
3. Put the tallow on a heavy rimmed sheet pan and heat in the oven for 3 minutes. Carefully add the dry potatoes, turn to coat and arrange with a cut face against the pan.
4. Roast for 40–50 minutes, turning after about 25 minutes, until richly golden with crisp edges and creamy centers. Season with salt and pepper.

Notes

• Keep the potatoes on their own tray so moisture from the Brussels sprouts does not soften them.

Overall Timing / Workflow

The long sous vide window leaves the oven free for the sides. Finishing the mushrooms before searing the steak keeps the final pan sauce quick and focused.

Instructions

1. The night before: coat the steak with shiokoji and refrigerate.
2. About 6 hours before dinner: start the 137°F / 58.3°C water bath and cook the steak for 5–6 hours.
3. About 75 minutes before dinner: heat the oven, cut and parboil the potatoes, trim the sprouts and clean the chanterelles.
4. About 55 minutes before dinner: put the potatoes in the oven.
5. About 35 minutes before dinner: add the Brussels sprouts on a separate tray. Rotate the trays if browning is uneven.
6. About 25 minutes before dinner: cook the chanterelles and keep warm. Remove the steak from its bag, wipe and dry it thoroughly.
7. About 15 minutes before dinner: sear the steak, then make the pan sauce in the same skillet. Keep the roasted vegetables hot, uncovered.
8. Just before serving: slice the steak, finish the sprouts with balsamic, and plate with the mushrooms, sauce and crisp potatoes.

Plating

Keeping the sides distinct preserves their crispness while the mushrooms and sauce concentrate flavor over the beef.

Instructions

1. Fan thick slices of steak over one side of each warm plate.
2. Spoon a little garum pan sauce over the beef, then top with chanterelles and parsley.
3. Place the golden potatoes alongside the steak and mound the balsamic Brussels sprouts separately. Serve any remaining sauce at the table.

Leftover Path

Gentle warming protects the steak's texture, while dry oven heat restores the roasted vegetables.

Instructions

1. Refrigerate leftovers within 2 hours in shallow containers, keeping steak, sauce and vegetables separate. Use within 3–4 days.
2. Re-crisp potatoes and Brussels sprouts in a 425°F / 220°C oven for 10–15 minutes.
3. For best steak texture, serve thinly sliced leftovers cold with warmed mushrooms and sauce. If reheating, warm covered with a splash of stock; for standard leftover food-safety guidance, heat to 165°F / 74°C, recognizing that this will cook the beef further.
4. Warm the sauce gently with a splash of water, whisking to bring it back together rather than boiling hard.