## **The Ribeye & Yondu Umami Masterpiece**
*A balanced symphony of heat, salt, and silk.*
### **The Flavor Profile**
| Component | Key Texture/Taste |
| --- | --- |
| **Ribeye** | Crusty, butter-basted, savory depth ( perfection) |
| **Parsnip Silk** | Earthy sweetness with a "no-cheese" cheesy finish |
| **Broccolini** | Blistered, spicy with Calabrian heat, and bright citrus snap |
| **Yondu Butter** | The "Secret Weapon"—pure liquid umami |
---
### **Refined Plating Execution**
1. **The Foundation:** Start with a generous swoop of the **Parsnip & Nutritional Yeast puree**. If you passed it through a fine-mesh sieve (chinoise), it will have a reflective, professional sheen.
2. **The Steak:** After that 20-minute rest (patience is a virtue!), slice the ribeye against the grain into thick, succulent strips. Fan them out slightly over the edge of the puree to show off that edge-to-edge pink center.
3. **The Greenery:** Lay the blistered **Broccolini** across the steak perpendicularly. Ensure the charred florets are facing upward to catch the chili oil.
4. **The "Lustre" Finish:** Take that saved **Yondu-Butter basting liquid** and spoon it directly over the resting meat. It should glisten against the steak’s crust.
5. **Final Touch:** A sprinkle of flaky sea salt (Maldon) and a tiny grating of fresh lemon zest over the broccolini to wake up the fats.
---
### **Chef’s Note on the "Yondu Flash"**
> Adding the Yondu for only 15 seconds at the end of the pan-sear is the right call. Because it contains fermented vegetable essences, over-reducing it on high heat can make it too salty. That quick flash preserves the "vibrant" fermented notes while emulsifying it into the butter.
Reviewed by EL KATIBI MARIA
on
February 21, 2026
Rating:
No comments: