Steak Robespierre
“This Steak Robespierre is a true BS classic!“
This Steak Robespierre is a true BS classic! This recipe with a good 1.5 pounds of rib eye, gel off tomato and candied tomato is provides you with a good dose of protein and vitamin. This classic can be found alongside many other BS specials in our newest Black Smoke book – Fire, Ice and BBQ Attitude! ! Read on for the how to of this delicious recipe!
The ingredients:
(4 serves)
- 1.4 kg ribeye (preferably from Chianin beef)
- 200 g arugula
- 2 tbsp capers
- extra virgin olive oil
- coarse sea salt and freshly ground black pepper
- 80 g pecorino cheese with black pepper crust, grated
- 12 caper apples
- needles from 3 rosemary sprigs
Gel of tomato (optional)
- 5 vine tomatoes, diced
- ½ shallot
- 5 basil leaves
- salt and freshly ground black pepper
- 1 sheet of gelatin, soaked
Tomato confit
- 6 tomatoes, peeled, cut into segments
- 5 g sugar
- 1 sprig of thyme
- 1 branch of rosemary
- 2 garlic cloves, crushed
- extra virgin olive oil
- salt and freshly ground black pepper
Gear:
- hand blender or blender
- sieve
- cheesecloth
- piping bottle or piping bag (optional)
- BBQ with cast iron grid for indirect and
- direct grilling
- a few beech or oak chunks (blocks of
- smoking wood of approx. 5 x 5 cm)
- core thermometer
How to make:
Duration: prep. 45 minutes
Cooking about: 10 minutes
Gel of Tomato: Using a hand blender or blender, blend the vine tomatoes with the shallot and basil leaves to make the base of the tomato gel. Taste and season with salt and black pepper. Drain the tomato mixture in a sieve lined with cheesecloth so that you are left with a semi-sheer mass. Take 100 ml of this and heat it gently to dissolve the soaked gelatin. Pour this mass into a long dish or on a tray and place in the refrigerator to harden. Place the dish nicely level in the refrigerator to cut equal cubes from it after hardening and use them that way to garnish the plate, or mix the tomato jelly smooth and pour it into a spray bottle or piping bag to spray a few caps on the plate.
Tomato confit: Prepare a BBQ for indirect grilling and heat it until a temperature of 105 °C is reached. Place wood chunks between the coals as well for smoking. Place the segments of peeled tomato without the core in a dish or on a platter. Sprinkle over this the sugar, thyme, rosemary and crushed garlic. Drizzle with extra virgin olive oil and season with a pinch of salt and ground black pepper. Place the tomatoes on the BBQ or in the smoker for 30 minutes to char.
Place the ribeye on an indirect BBQ to start smoking and pre-cooking until a core temperature of 48°C is reached. When the core temperature is reached, remove the meat from the BBQ and keep warm. Prepare the BBQ with cast iron grill for direct grilling and heat until a temperature of 280 °C is reached. Grill the meat 3 minutes on each side and until a core temperature of 52 °C is reached.
In a mixing bowl, combine the arugula, capers and a splash of extra virgin olive oil. Season with salt and black pepper. Arrange the salad on a nice plate and finish with grated pecorino, capers and some strips of candied tomato. Roughly chop the rosemary needles, place the chopped rosemary in a bowl and submerge with olive oil.
Season with a generous pinch of coarse salt and black pepper. Let the grilled ribeye rest for another 5 minutes before slicing. Season the meat with plenty of coarse sea salt and freshly ground pepper. Next to the salad, arrange the ribeye tranches and finish with the rosemary oil and tomato gel.
And there you have your Steak Robespierre!
