Jeremiah & Fabian's Cowboy Rib-Eye with Umeboshi Butter, Feta and Tomato
Jeremiah Stone and Fábian von Hauske
Jeremiah Stone and Fábian von Hauske
Jeremiah Stone and Fábian von Hauske Valtierra own New York restaurants Contra and Wildair. “Fabian is Mexican, I am Chinese and we are also very influenced by Korean and Japanese cuisine,” says Jeremiah. “There's a lot of overlap with those food cultures and being in New York, there are so many cultures to latch onto so we can go down all these different roads. “Jeremiah does the wine, I am more into doing the visual elements,” says Fábian. “I do the pastry, he does the savoury. Sometimes we have different approaches - I think that’s been really important for us, that’s how we've been able to stay together for this long. We're able to take a lot of the ego out and work as a team.”
The inspiration for this dish is a classic steakhouse steak with French compound butter. We bring in a salty, umami, acidic element with the umeboshi butter; it’s like salt with a fruitiness to it.
We cook the wagyu in beef fat, really light and slow. The fat is a medium to transfer heat to the meat, cooking in its own flavour, balancing out what’s on the outside with the inside. The feta and tomato bring in other bright, acidic elements, balancing the richness of the wagyu.
Ingredients
Ribeye
Ribeye
1 Westholme ribeye, at room temperature
Beef fat, to cook
150g (5.3 oz) feta
Cherry tomatoes
Umeboshi Butter
Umeboshi Butter
450g (1 lb) butter
7 umeboshi plums
Method
Blend butter and umeboshi in a food processor until smooth.
Cook the rib-eye in beef fat for 45 minutes at 54C / 130F, rotating and flipping.
Finish rib-eye on a hot charcoal grill, giving the steak colour on both sides, flipping every 2 minutes for 5-7 minutes.
Top with umeboshi butter, grated feta cheese and sliced quarters of cherry tomato.
"We bring in a salty, umami, acidic element with the umeboshi butter; it’s like salt with a fruitiness to it."
– Chef Jeremiah
