Rib-eye with Choco Cacao Beer Sauce | Farm To Table - video Dailymotion

GMA Network

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.

Transcript

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.

Rib-eye with Choco Cacao Beer Sauce | Farm To Table

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