Aired (September 8, 2024): All the way from Davao City! Chef JR Royol cooks rib-eye with choco cacao beer sauce using the natural and native ingredients of cacao beans.
Category
😹
FunTranscript
00:00I think I've mentioned this multiple times in the past.
00:03What really makes my job exciting is when I get to encounter exciting ingredients.
00:09And second, the stories, the jamming, the passionate farmers like Sir Rex.
00:19And you know, you can feel their love for their product, their dedication.
00:24And perfecting their craft.
00:27To honor their sacrifice, their dedication, I need to highlight the product that they invested time and effort in.
00:39We're going to make a steak, and the sauce we're going to use is their dark chocolate.
00:46And this is the first time I've seen their cacao beer.
00:52So I'm just preparing our onions that we're going to use later for the sauce while we're increasing the temperature of our pan.
01:03Also, our garlic that we're going to infuse in the oil, and at the same time, we're going to use the garnish later on.
01:11Generous amount of oil.
01:13And while I'm not adding our steak, I'm going to add our garlic to again infuse the flavor in our oil.
01:23So we're just going to generously season our steak.
01:28So I'm going to use this side first.
01:31So the technique that I got from Heston Blumenthal is to flip it every 30 seconds.
01:46This side, we're not going to break the meat yet.
01:49So it means that the temperature is higher versus if you're just going to flip it at the same position.
01:57So this side is still cold.
01:59So to ensure that the caramelization of our meat is good, you would want to use the other side.
02:04Let's flip it again.
02:12So this is the browning that you're aiming for because this is just quick.
02:20We're just going to add in our butter.
02:27So at this point, I'm going to get it by pressing our meat.
02:32I'm going to go to medium rare.
02:36So at this point, I'm going to remove it.
02:46So in less than 10 minutes, this is the caramelization that we got.
02:51And the doneness, if you can see the bounce, it's medium rare, baby.
02:58And I'm going to turn off the heat.
03:00This is the sauce.
03:02Basically, we want to maximize the flavor that we have in the pan.
03:06So we're just going to caramelize our onions.
03:10And then later on, we're going to pour that excess oil over our steak
03:17so that the flavors of our meat will be absorbed by the sauce.
03:23So we're just going to pour the excess oil.
03:28We're just going to pour in some acid.
03:31So we're going to use our vinegar.
03:36And then we're just going to reduce this down.
03:38I'm sure it's delicious to drink this.
03:40But I'm going to use it for our sauce.
03:47As you can already imagine, I'm going for a bitter kind of sauce.
03:52The bitterness from the beer, since it's reduced, the alcohol is gone,
03:57what's left is the fruity and bitter notes.
04:00To emphasize the bitterness that I want to put in our dish,
04:05I'm just going to add in a few knobs of our dark chocolate that they processed right here.
04:12And this is our sauce.
04:34What did you put in here?
04:35Of course, our products here.
04:37We have the cacao, tablea, our dark chocolate, and our beer.
04:46So I'm aiming for the bitter flavor profile.
04:49It's bitter.
04:51It's cold.
04:52It's cold?
04:53It's cold.
04:54It's cold.
04:55It's good.
05:07It's good.
05:08It's good.