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Food Life: Seared Steak with Celery Root Puree and Yellow Beans and Asparagus

Posted on July 12, 2017

Steak — that’s what’s on the menu today, need I say more? Definitely one of my favourite things to eat, nothing is quite as satisfying as sitting down to a steak dinner. Unfortunately, it’s something I don’t have often because of two things; price, and the fact that I can never cook the darn thing properly. While I still can’t do anything about the price, after experiencing Chef Nikko cook a steak, I feel as though I could cook my own steak to a similar result.

For this recipe, Chef Nikko dry aged a Ribeye steak for 6 days. A method that was new to me but made perfect sense. The dry aging allows the fat from the steak to rise to the top, while the blood moves towards the center of the steak. This, Nikko says allows for a better sear as the surface of the steak becomes dry.

According to Nikko the best way to cook a steak is in a pan over a cooktop. I know this will have some of you grilling diehards cringing but his method does work, and quite well I might add.

Using the Thermador gas cooktop Nikko was easily able to create a multi- layered dish. The extra- low burner feature allowed him to keep his celery root puree warm while he cooked the steak, and asparagus and yellow beans. What also really cool is the fact that the extra low burner has the capability of melting chocolate on a paper plate without burning the paper plate. It was easy to see how using a cooktop that was so versatile played a key role and having everything ready to go onto the plate at the same time.

Once the steak hit the pan the sizzle was unbelievable. Instead of placing the steak in the pan and only flipping it once at the 1-1/12 mark; he continuously flipped the steak in 30-second intervals. Thirty seconds on each side continuously until the steak was cooked — which up until now went against everything I’ve heard. The steak was also only seasoned with salt. No rubs or marinades — a common factor in Nikko’s cooking (at least so I’ve noticed) is his use of minimal ingredients that create a simple dish jam packed with flavour.

With each dish, Nikko cooks I find myself being more and more intrigued to try new flavours in the kitchen and new methods of cooking as well.   Happy cooking!

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