NY strip with black garlic, beef fat powder, mushroom and parsnip.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Think Culinary and FOH.
NY Strip
INGREDIENTS
- 1/4 cup Beef fat
- 2 ea. Steaks
METHOD
- Render beef fat and place in a bag with the steaks.
- Sous vide til 132f and sear in a pan.
Beef Fat Powder
INGREDIENTS
- Seasoned rendered beef fat
- Tapioca maltodextrin
METHOD
- Place fat in a food processor and slowly blend in the maltodextrin until it becomes a powder.
Black Garlic Emulsion
INGREDIENTS
- 3-4 ea. Garlic cloves
- 1/4 cup Soy sauce
- 1 tbsp. Ginger powder
METHOD
- In a mortar and pestle, grind all ingredients to make a wet paste.
