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From @Guga Foods

Pho and French Onion Dry-Aged Ribeye Steaks

30 min · Serves 6

30 mintotal
1 hr 30hands on
30steps
6servings

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Ingredients

For the pho broth

  • 4 star anise
  • 3 g fennel seeds
  • 1 cinnamon stick
  • 1 coriander seed, or ground coriander
  • 1 yellow onion
  • 1 large piece fresh ginger
  • 1 shallot
  • Beef bones and beef cuts
  • Water
  • 1 daikon radish, sliced
  • Generous amount of MSG

For the French onion broth

  • Beef bones
  • 2 oz (57 g) carrots, chopped
  • 2 oz (57 g) celery, chopped
  • 6 oz (170 g) yellow onions, chopped
  • Chicken stock
  • Fresh thyme
  • Fresh bay leaves
  • Thinly sliced yellow onions
  • Salt
  • Butter
  • Flour

For the steaks

  • 1 whole rib roast, split into
  • 3 bone-in steaks
  • Salt
  • Black pepper

Method

For the pho broth

  1. Toast the star anise, fennel seeds, cinnamon stick, and coriander in a pan until fragrant.

  2. Wrap the toasted spices securely in a piece of cheesecloth.

  3. Char the whole yellow onion, ginger, and shallot over an open flame until blackened.

  4. Crush the charred vegetables to release their flavor.

  5. Wash the beef bones and beef cuts thoroughly under cold water.

  6. Place the washed beef and bones into a large pot, cover with water, and bring to a boil.

  7. Discard the water and broth completely after the initial boil to remove impurities.

  8. Refill the pot with fresh water, add the bones, charred vegetables, spice bag, daikon radish, and MSG.

  9. Simmer the broth gently for 5 hours.

    Then 300 min of waiting

  10. Strain the broth into a clean container, discarding the solids, and allow to cool.

For the French onion broth

  1. Pre-heat oven to 400°F (200°C).

  2. Roast the beef bones on a wire rack until deeply browned.

  3. Sauté the chopped carrots, celery, and 6 oz onions in a pot until lightly fried.

  4. Add the roasted bones, stir, and pour in enough chicken stock to cover.

  5. Add the fresh thyme and bay leaves, then simmer the broth.

  6. In a separate pot, cook the thinly sliced onions with a pinch of salt until softened and starting to caramelize.

  7. Combine butter and flour to form a paste.

  8. Add Worcestershire sauce and the butter-flour paste to the caramelizing onions, stirring to combine.

  9. Strain the simmering stock and pour it into the caramelized onions.

  10. Combine the broth and caramelized onions together, then allow to cool.

For the steaks

  1. Place one ribeye steak in a glass chamber filled with the cooled pho broth, ensuring it is fully submerged.

  2. Place a second ribeye steak in a separate container filled with the French onion broth.

  3. Place the third ribeye steak on a wire rack to serve as the control sample.

  4. Transfer all three steaks into a dry-ager and age them for 6 months.

    Then 262800 min of waiting

  5. Remove the steaks from their liquid or dry-ager and pat them thoroughly dry with paper towels.

  6. Trim off the outer dry-aged crust from all sides of each steak.

  7. Season the steaks generously on all sides with salt and coarse black pepper.

  8. Light a charcoal grill using a torch.

  9. Grill the steaks over high heat, flipping frequently to build a deep crust, until cooked to medium-rare.

  10. Slice each steak across the grain and serve immediately.

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