60 HOUR RIB EYE STEAK

Alexander Wood

Alexander Wood

23rd February 2011

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you