Main ingredients 🥩
T-bone steakGarlicPickling spiceThymeCooking oilOnionRed wine vinegarHeavy creamButterWasabiSaltPepper
Striker Chef Wasabi Beurre Blanc T-Bone Steak
A T-bone steak gently confit in 75°C low-temperature oil, served with a pungent and rich wasabi butter sauce.
🙋 Recommended for
- ⭐ Those seeking an exceptionally tender steak experience beyond ordinary pan-frying.
- ⭐ Those who want to perfectly cut the richness of steak with a pungent wasabi-flavored classic French sauce.
Ingredients needed 🛒2 servings
- T-bone steak (about 3.5-4cm thick) 1 piece
- Garlic 10 cloves
- Pickling spice 1 tablespoon
- Thyme a few sprigs
- Cooking oil (enough to submerge) as needed
- Onion 1/2
- Red wine vinegar 3 tablespoons
- Heavy cream 50ml
- Butter 80g
- Wasabi 1-2 tablespoons
- Salt a pinch
- Pepper a pinch
Recipe 🍳
- Preheat oil in a low-temperature cooking container or sous vide machine to 75°C, then add whole garlic cloves, 1/2 tablespoon pickling spice, and thyme.
- Submerge the T-bone steak completely in the oil and confit at low temperature for 40 minutes until evenly cooked through.
- In a saucepot, combine sliced onion, a sprig of thyme, 3 tablespoons red wine vinegar, and 1/2 tablespoon pickling spice. Reduce over heat until the liquid is about 2/3 evaporated and syrupy.
- Strain the reduced base through a fine sieve, pressing firmly to extract only the clear, flavorful liquid.
- Return the strained liquid to the pot, add 50ml heavy cream, and simmer over low heat for 5 minutes.
- Turn off the heat or reduce to the lowest setting. Gradually add cold butter in small pieces while whisking or using a blender to emulsify into a smooth sauce.
- Stir in 1-2 tablespoons wasabi and season with two pinches of salt to finish the Wasabi Beurre Blanc sauce.
- Remove the confit steak and sear in a smoking-hot pan over high heat for 30 seconds on each side, including the edges for 15 seconds to develop a Maillard crust.
- Remove from the pan and season evenly with salt and pepper at the very end.
- Slice the meat off the bone into serving pieces, plate, and serve with the prepared wasabi butter sauce.
- Confit the T-bone steak with herbs and garlic in 75°C oil for 40 minutes.
- Reduce onion, vinegar, and spices, then add cream and simmer for 5 minutes.
- Emulsify with cold butter, then add wasabi and salt to finish the sauce.
- Sear the confit steak over high heat for 30 seconds per side, season, and serve with the sauce.
Cooking tips 💡
- Since the steak is oil-coated, season with salt and pepper only after searing at the final stage so the seasoning adheres properly.
- When incorporating butter into the sauce, ensure the heat is very low or off to prevent oil separation; always use cold butter.
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