Minami Tuxedo Ribeye Recipe
10oz ribeye, honey ginger glazed baby carrots, wasabi chimichurri, Suntory whiskey peppercorn jus
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Ingredients
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Steak
Honey-Ginger Glazed Baby Carrots
Wasabi Chimichurri
Suntory Whiskey Peppercorn Jus
Finishing & Garnish
Method
Steak
Bring steak to room temperature
Remove the ribeye from the refrigerator 30–45 minutes before cooking. Pat it dry with paper towels. Season both sides generously with kosher salt (use about 1 to 1.5 tsp) and freshly ground black pepper.
Preheat pan
Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral oil and swirl to coat.
Baste and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove and thyme sprig. Tilt the pan and spoon the melted butter over the steak continuously for 45–60 seconds to build flavor and finish cooking. If target doneness isn't reached, move steak to oven at 400°F (200°C) for 2–4 minutes as needed.
Rest
Transfer steak to a cutting board and rest loosely tented with foil for 6–8 minutes. This ensures juices redistribute.
Honey-Ginger Glazed Baby Carrots
Cook carrots until tender
In a medium sauté pan over medium heat, add 1 tablespoon butter. Once melted, add the baby carrots and 1/4 cup water. Cover and let steam/simmer for 6–8 minutes until carrots are just tender when pierced with a knife.
Glaze carrots
Uncover, reduce heat to medium-low. Add 1 teaspoon grated fresh ginger, 1 tablespoon honey and 1 teaspoon lemon juice. Toss the carrots in the pan and let the glaze reduce for 2–3 minutes, stirring frequently, until carrots are glossy and the liquid is nearly gone. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Keep warm.
Wasabi Chimichurri
Make chimichurri
Finely chop the parsley and cilantro (or use a mini food processor and pulse briefly for a coarse texture). Combine chopped herbs with 1 minced shallot, 1 minced garlic clove, 3 tablespoons extra-virgin olive oil, 1 tablespoon rice wine vinegar, 1 teaspoon lime juice, 1/2 teaspoon wasabi paste, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon toasted sesame oil if using. Stir well and taste; adjust acidity or salt as needed. Let rest at room temperature for 10 minutes to marry flavors.
Suntory Whiskey Peppercorn Jus
Sauté aromatics
In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 minced shallot and sauté until translucent, about 2 minutes. Add 1 teaspoon crushed peppercorns and cook 30 seconds to release aroma.
Deglaze and reduce
Carefully add 2 tablespoons Suntory whiskey to deglaze (stand back if pan is hot). Allow the alcohol to flame off (or simmer 30–45 seconds) then add 1 tablespoon dry red wine (optional) and 3 tablespoons beef stock. Stir in 1/2 teaspoon dark soy sauce and 1 tablespoon demi-glace if using. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Taste and season with 1/4 teaspoon salt. Keep warm; the jus should coat the back of a spoon.
Finish & Plate
Slice steak
Slice the rested ribeye across the grain into 1/4-inch to 1/2-inch thick slices. Arrange slices fanned on warm plates.
Plate components
Place a portion of honey-ginger glazed carrots beside the steak. Spoon a tablespoon or two of wasabi chimichurri either over one end of the steak or in a small quenelle alongside for diners to add as desired.
Sauce with jus & garnish
Drizzle the Suntory whiskey peppercorn jus around and lightly over the steak (do not drown). Finish with a light sprinkle of coarse sea salt and scatter microgreens or baby mizuna for brightness.