Akaushi Ribeye Recipe

Bring steak to temperature

Remove the Akaushi ribeyes from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. For dry-aged beef a slightly heavier salt is appropriate: about 1 tbs salt per steak if large; adjust to taste.

Preheat oven to 400°F (205°C). Heat a heavy cast-iron skillet over high heat until very hot, about 6–8 minutes.

Add the neutral oil to the skillet and swirl to coat. Place the steaks in the skillet away from you; sear undisturbed for 2–3 minutes until a deep brown crust forms.

Flip the steaks, add the unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon (baste) the melted butter, garlic and thyme over the steaks continuously for 1–2 minutes to build flavor and crust.

Transfer the skillet to the preheated oven to finish cooking. For medium-rare aim for an internal temperature of 125–128°F (52–53°C) — typically 4–7 minutes in the oven depending on steak thickness. Use an instant-read thermometer for accuracy.

Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes. While resting, the carryover will raise temperature to medium-rare (130–135°F).

Before serving, spoon any pan juices/browned butter over the steaks. Sprinkle a light pinch of flaky finishing salt on each steak.

Bring a medium pot of salted water to a boil. Blanch the broccoli florets for 1–2 minutes until bright green and just tender. Immediately plunge into an ice bath to stop cooking and preserve color. Drain and pat dry.

Finely chop blanched broccoli so it resembles coarse crumbs (you can pulse briefly in a food processor—use short pulses to retain some texture).

In a bowl combine the chopped broccoli, chopped parsley, minced garlic, lemon zest, lemon juice, extra-virgin olive oil, salt and black pepper. Mix thoroughly.

If using, stir in toasted panko breadcrumbs for added crunch. Taste and adjust seasoning and lemon as desired. Keep at room temperature until plating; gremolata should be bright and slightly loose, not oily.

Place the diced sunchokes in a small saucepan and cover with cold water. Add a pinch of salt and bring to a simmer. Cook until tender when pierced with a fork, about 10–12 minutes. Drain, reserving 1/4 cup of the cooking liquid.

While the sunchokes cook, heat 1 tsp olive oil and 2 tbs butter in a large sauté pan over medium heat. Add the minced shallot and cook until translucent, 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped kale to the pan with the shallot and garlic. Pour in the stock, cover, and steam for 3–4 minutes until the kale is wilted and tender. Uncover and reduce any excess liquid.

Transfer the cooked sunchokes to a blender or use an immersion blender in a bowl. Add the heavy cream, milk, reserved sunchoke cooking liquid (up to 1/4 cup), and blend until smooth and creamy. If you prefer a chunkier texture, mash lightly with a fork.

Stir the blended sunchoke cream into the wilted kale in the sauté pan. Cook over low heat to combine, adding the grated Parmesan if using. Season with salt, black pepper and fresh lemon juice to brighten. Heat just until warmed through; do not boil.

Adjust thickness with additional milk or stock if too thick. The final texture should be creamy but spoonable, with visible ribbons of kale.

Slice the rested Akaushi ribeye against the grain into 1/4–1/2" thick slices. Fan slices on warm plates.

Spoon a generous portion of sunchoke creamed kale alongside the steak slices. Dot or mound the broccoli gremolata over the steak and partly over the kale for contrast and brightness.

Finish with a light sprinkle of flaky finishing salt and garnish with microgreens or chervil. Serve immediately.