Today’s post is special, folks. This is a guest post from none other than my wonderful husband, Christopher! Over the next few weeks/months, Christopher will be occasionally guest blogging here on Bella’s Bistro with recipes from his new favorite cookbook – Momofuku. I hope you enjoy it!
So, without further adieu…here’s Christopher.
I have found a new love – no, it’s not another woman – it’s the Momofuku cookbook by David Chang. Publishers Weekly gives a brilliant synopsis of the book… “Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Chang’s restaurants—Momofuku, Ssäm Bar and Ko. Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate.”
I worried about using $40 worth of steak for my first Momofuku kitchen adventure…what if I screwed it up?
That’s pretty impossible to do with this dish (unless, of course, you cook it past medium). The directions in the cookbook are very explicit and even a novice like me was able to pull this off with success.
This was the best steak I’ve ever eaten – at home or in a restaurant. It’s definitely not something you’d want to make every week, but for special occasions, this will definitely be my go-to recipe!
1 Bone-in Dry-aged rib-eye steak (we used two boneless steaks b/c that’s all the butcher had ready)
3 Cloves of garlic, crushed
2 Shallots, cut in half
6 Sprigs of thyme (did not use)
4T. Unsalted butter
Copious amounts of salt and pepper
Remove the steaks from the fridge 30 minutes before you are going to start cooking.
Heat cast iron pan over high heat until super hot. Add steaks and cook 2 minutes. Flip over and cook another 2 minutes. Be warned – there will be A LOT of smoke. Unplug the smoke alarm, open some windows and run the ceiling fan if you have one. Just don’t forget to plug the smoke alarm back in when done.
Remove from oven and place pan on the stove top, on low heat. Melt butter in pan and add garlic, shallots and thyme. Once butter is melted, using a heavy-duty pot holder, hold the pan at a 45 degree angle and baste the steaks constantly with the butter for 2-3 minutes.
Remove steaks from the pan and let rest 10 minutes. DO NOT think that you can skip this step and eat right away. Just don’t do it. Your patience will be rewarded.
Serve with a small cup of the butter mixture for drizzling all over your whole plate (the butter was amazing on our roasted asparagus side dish).
Wife Rating – 5 out of 5 – “If I could given this a higher rating, I would!”