60 HOUR RIB EYE STEAK

Alexander Wood

Alexander Wood

23rd February 2011
Alexander Wood

60 HOUR RIB EYE STEAK

DUE TO THE SHEER SIZE OF THE JOINT, THE COOKING TIME MUST BE ADHERED TO. CAN TAKE UP TO 8 HOURS FOR THE CORE TO ACHIVE TEMPERATURE FOR THE 1ST TIME, THEN NEEDS THE REST FOR THE COLLAGEN TO BREAK DOWN INTO GELATIN
ONCE COOKED WILL STORE PERFECTLY IN A FRESH BAG FOR A WEEK IN THE FRIDGE,.

Ingredients

  • 4 BONE RIB OF BEEF, OFF THE BONE. SHOULD BE WELL AGED

Method

TRIM THE BEEF TO A ROUND PIECE
PUT THE TRIM INTO A 160C OVEN UNTIL WELL ROASTED AND THE FAT HAS RENDERED OFF AS MUCH AS POSSIBLE, PASS THE FAT THROUGH A FINE CHINOIS AND RESERVE TO FRY THE MEAT.
TIE THE JOINT UP FIRMLY, ENSURING AN EVEN SIZE DOWN THE LENGTH OF THE JOINT. VACUUM DOWN IN A DOUBLE BAG.
COOK THE MEAT AT 56C FOR A MINIMUM OF 48 HOURS, PREFERABLY 60, THIS ENSURES PERFECTLY COOKED TENDER PRODUCT EACH TIME.
REMOVE FROM THE BAG AND TAKE STRING OFF WHILST STILL WARM, ROLL IN CLING FILM TO AN EVEN SHAPE, BLAST CHILL UNTIL COLD (TAKES A FEW HOURS)
VACUUM IN A NEW BAG, REMOVE THE PLATE FROM IN THE MACHINE OR IT WILL BE CRUSHED BY THE LID.
CUT INTO 2CM THICK SLICES, ALLOW TO COME TO ROOM TEMP.
IN A HOT PAN, MELT A LITTLE BEEF FAT, FRY THE STEAK TO A NICE COLOUR ON EACH SIDE, LEAVE TO REST UNDER THE PASS LIGHTS. DO NOT OVERCOOK.

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