Grilled Rib Eye Cap with Yuzu-Kosho Monte & Shaved Bonito
2 ounce bonito flakes
6-8 ounces cold butter
3 ounces yuzu kosho paste
2 ounce lime/yuzu juice
1 ounce whole milk
Cap of Ribeye
8 ounceSRF Black Label™ Cap of Ribeye Steak Buy Now
Flake or finishing salt
Add whole milk to a sauce pan and slowly reduce by 1/4. Keep flame low and slowly whisk in 6-8 ounces of butter (do not use an aluminum pan).
Whisk in yuzu kosho paste and slowly add yuzu juice and whisk until the flavoring ingredients are fully incorporated into the butter.
Finish with salt.
Set grill to high heat.
Heavily season beef with salt.
On a smoking hot grill, sear beef on each side for 5-7 minutes on each side. Remove from heat, and let rest in beurre monté for 2 minutes.
Move to cutting board and slice. Move to a serving plate and spoon beurre monté on top and around. Garnish with shaved bonito flakes and serve.