Step 1 (Marination & Compression): Clean and trim the US Black Angus Choice Ribeye into a uniform loin log. Combine the sea salt, sugar, black pepper, soy sauce, and minced garlic to create the marinade. Rub the mixture evenly over the beef surface. Wrap the loin tightly in plastic wrap, or place it into a vacuum pouch, and apply external weight to press and compress the meat. Marinate under compression in the refrigerator for several hours to firm up the texture and concentrate the beef flavors.
Step 2 (The Tataki Technique): Remove the beef from its wrapping and pat the surface completely dry. Heat a heavy skillet or grill over extremely high heat (or use a direct blowtorch). Sear the beef surface rapidly for less than a minute per side to form a thin, aromatic charred crust while keeping the interior completely raw and beautifully pink. Immediately plunge the seared loin into an ice bath to arrest the cooking process. Pat dry, wrap, and let it rest in the chiller.
Step 3 (Preparing Sauces & Purée):
- Smoked Eggplant Purée: Roast the whole eggplants directly over an open flame until the skin is completely charred and blackened. Peel away the skin, then blend the soft smoky flesh with olive oil, lemon juice, and beef extract powder until completely smooth.
- Charred Scallion Oil: Fry the spring onions in neutral oil until they are deeply browned and charred. Blend the greens with the frying oil and extra onion oil, then strain through a fine cheesecloth to yield a vibrant, aromatic green oil.
- Fermented Chili Soy Sauce: Whisk together the soy sauce, mirin, lime juice, chopped chili, and dashi soy powder until fully incorporated.
Step 4 (Slicing & Table Presentation): Unwrap the rested ribeye loin. Using a very sharp knife, slice the beef across the grain into thin, delicate Tataki slices. Arrange the slices flat on the serving dish.
Step 5 (Finishing): Pipe dollops of the smoked eggplant purée alongside the beef. Spoon the fermented chili soy sauce and drizzle the charred scallion oil across the slices. Garnish the plate with roasted garlic flakes and fresh herbs. For a theatrical touch, this dish can be given a final flash of heat directly at the table or counter before serving.
Source: Chef NGUYỄN VĂN TÚ
