The steak is the star of the show in this recipe. The Kuraidori Precision Cooker allows aromatic herbs and garlic to be added to impart flavor to the meat. Set the temperature to the exact doneness that is desired. The precision in temperature control will make cooking a steak simple and allow for an even doneness throughout the interior of the steak. The horseradish cream sauce adds heat and can be served on the side in dollops.
Ingredients
For the Horseradish Cream Sauce
½ cup heavy cream
½ cup prepared horseradish
1 tsp salt
½ tsp pepper, ground
For the Rib Eye Steak
2 16 to 18oz boneless rib eye steak
Salt and pepper
4 sprigs fresh thyme
4 tbsp garlic powder
1 tbsp vegetable oil
2 tbsp bacon fat
2 tbsp unsalted butter
Directions
For the Horseradish Cream Sauce
- In a medium sized bowl, vigorously whisk the cream until it thickens. It should be thick but not to the point where it holds soft peaks, approximately 1 to 2 minutes.
- Carefully fold in the horseradish, salt and pepper.
- Cover and refrigerate at least 30 minutes or up to 1 hour before serving.