Ribeye Steak with Wafu Dressing and Crispy Brussel Sprouts with Japanese Mustard & Bonito
Courtesy of Chef Jason Alford of Roka Akor
Temper protein, or raise to room temperature before grilling or pan searing. This is the #1 mistake most people make.
Season, but do not over season, you can always finish with more salt to taste. Be careful not to over salt before cooking which dries out the meat.
You can never over rest the meat. At least 3-5 minutes to let the juices settle before slicing. Go slowly and savor the full flavor from your meat,
Wafu Dressing for Ribeye:
1/2 Green Apple, Grated 1 Medium Carrot, Peeled, Fine Chop 1 Stalk Celery Fine Chop 1.5 Tbl Tamari 1Tbl Grapeseed or Olive Oil 1tsp Sesame Oil 1ea White Onion, Peeled, Grated tble Sugar 30ml Rice Vinegar
1 cup Brussells Sprouts, Halved and Cleaned 1ea Shallot, Peeled, Julienne 1 tbl Dijon or Grain Mustard 1 tbl grapeseed oil 1/4 cup Wafu Dressing