Grilled Stone Axe OP Rib, Seaweed Bearnaise, Coal Roasted Vegetables, Pepper Sauce (serves 2-4 pax)

Recipe by Shane Middleton, Head Chef of Papi Katsu Perth CBD

Kombu -Jime +9 Stone Axe OP Rib

• 1 x 1.5kg OP Rib (or Bone in Rib Eye)
• 4 Sheets Dried Kombu

Method:

1. Cover the OP Rib with kombu and let cure for 2-3 hours. This will add a nice salt flavour to your steak.
2. Heat charcoal up in a hibachi or BBQ grill, lightly season with flaked salt and spray with oil. I use a water spray bottle and fill with oil as it provides a more even coating.
3. Place your steak directly over the coals and cook for 2-3 minutes, after 3 minutes remove, rest for 3 minutes. Turnover and repeat.
4. This process will give you a more even cook on your steak, note that as your steak cooks and creates a crust, monitor as more intramuscular fats will start to render out and drip onto coals and create bigger flames.
5. A tip with a steak of this size is to use a temperature probe and probe the most central part of the meat closest to the bone as this will give you the most accurate temperature of the meat. I like my OP Rib cooked medium. I will take it to 49ºC at cooking point and let it rest up to 57ºC. After 20 minutes, rest somewhere warm.

Pepper Sauce

• 1lt Reduced Beef Sauce
• 100g Butter
• 75g Shallots Finely Diced
• 5 Cloves Garlic Finely Crushed
• 5g Flat Leaf Parsley Chopped tie with twine
• 5g Tarragon Chopped tie with twine
• 10g Dijon Mustard
• 10mls Lemon Juice
• 25g Crushed Green Pepper Corns in Brine
• 25g Toasted Black Pepper Corns
• 50mls Thickened Cream reduced by ½
• 75mls Brandy

Method:

1. In a heavy-based saucepan, heat ½ butter until melted, add your shallots and garlic and sweat down until soft. Add your pepper corns and sweat down gently, add your brady and flambé and reduce by ½, add your reduced beef stock and infuse together for 30 minutes. Add your parsley and infuse for 15 minutes, then add the tarragon and infuse for another 5 minutes.
2. Wisk in your Dijon mustard and lemon juice and reduced thickened cream and emulsify. Check the balance of the sauce and adjust accordingly.

Seaweed Bearnaise

• 3 Egg Yolks
• 1 Whole Egg
• 6 tbsp Shallot and Tarragon Reduction
• 3 tbsp Water
• 400g Clarified Butter
• 50g Nori Kuro (you can find this at most local Asian grocery stores)

Tarragon Reduction

• 250g Finely Diced Shallots
• 10g Dried Tarragon
• 10 Twist Course Pepper Mill
• 1lt White Wine Vinegar

Method:

1. Place all ingredients into a sauce pan and slowly reduce liquid until roughly 20% of the liquid is remaining. Making sure to stir throughout as the natural sugars can tend to catch and burn.
2. Place into fridge to cool until needed.

Bearnaise Method:

1. Place your eggs, water and reduction and nori kuro into a Thermomix, using the butterfly attachment set to speed 6 and 80ºC for 5 minutes, whilst this is mixing heat clarified butter up. Make sure it doesn’t go above 80ºC, I like to have my butter around 65/70º
2. After your mix has thickened, staying on 80ºC and speed 5 slow, start to pour in your butter into the Thermomix until fully combined. If it’s too thick you can add a couple table spoons of warm water to thin down.
3. Season with salt and ground white pepper and keep in a warm place until needed.

Coal Roasted Vegetables:

• 250g Baby Kipfler Potatoes
• 5ea Pickling Onions
• 2 Sheets Kombu
• 25g Salt

Method:

1. Place potatoes, salt and kombu in a pot and bring to the boil cook on a medium heat until 70% cooked, once at that point remove from the heat and let cool down naturally, this should continue to cook and infuse that kombu into the potatoes nicely.
2. Once cool, season and oil and place into tinfoil and place next to your coals on your BBQ and let slowly heat up and cook.
3. Place directly over the coals and crisp up.
4. Cut onions in half so you have rings not from root to tip keeping the skins on, lightly oil and season the face of the onion and place directly on the hibachi or BBQ grill and cook until onions have started to turn black.
5. Once at this point, place in a bowl and wrap it over with cling film, the remaining heat will cook the onions perfectly. Once cooked remove excess skins and center and reserve.

Herb Salad

• 1 Bunch Chervil
• 10ea Nasturtium Petals
• 50mls Mount Zero Mandarin Pressed Olive Oil
• 20mls Shiso Vinegar
• 20mls Yuzu Juice
• Salt and Pepper to Taste

Method:

1. Mix all liquids together until combined, wash and rinse herbs and reserve.
2. Lightly dress and season herbs with shiso vinegarette reserve.

To Serve:

1. Carve bone from steak and remove the cap and eye. Carve the intercoastal meat from the bone, the eye of the rib and the cap. You now have three different cuts from one steak that will each give you different flavors. Brush with brown butter and season with flaked salt and cracked pepper.
2. Place roasted onions randomly around the meat and fill the gaps with your lightly dressed salad.
3. Place potatoes into a bowl and season with salt and remaining salted.
4. Place seaweed bearnaise and pepper sauce into a serving vessel.
5. Eat and Enjoy.