This rib eye recipe from our Short Is Sweet collection perfectly demonstrates some of the easiest ways to make homemade steaks taste like a restaurant. First the meat is cooked in a blazing hot cast iron pan on the grill, which allows you to sear aggressively on both sides without setting off your fire alarm. Second, a delicious mixture of ginger, garlic, lemongrass and, most importantly, crab paste is continuously poured over it.
Brushing a steak in any fat is a great way to bring out the richness and juiciness of the meat without overshadowing its existing flavor. If you’ve ever stepped out of a steakhouse and wondered why your dinner was so good, the answer is almost certainly that it was smeared with melted butter and herbs as it cooked. (I mean, when isn’t the answer just “butter”?) But here, Silver Cousler – head chef of upcoming Neng Jr.’s in Asheville, North Carolina – uses crab paste that provides the same richness while adding umami, a little more fermented Funk and a surfy turfy moment with every bite.
Wait a minute, what exactly is crab paste?
While the exact recipe varies slightly from region to region and brand to brand, crab paste is usually a mixture of fermented crab intestines and roe, sliced with some type of acid like vinegar or citrus and oil, making it a prime candidate for basting Makes meat while you cook. “I think it’s a delicacy,” says Cousler, “it’s usually bright orange and made from all female crabs. The lighter it is, the better the quality. ”Cousler personally prefers the Filipino brand Navarro, although the Thai brand Por Kwan version is also a good substitute.
Crab paste shouldn’t be confused with crab fat, a mixture of fresh shellfish innards and roe that is also common in Filipino and other Southeast Asian cuisines and that Cousler said you’d normally find at a fish counter or specialty market. In contrast, fermented crab paste is shelf-stable until opened and can be found in jars or buckets in most Asian grocery stores. It brings intense, nuanced flavors straight from the can to the table, which is why it is ideal for quick recipes like this summery rib eye. Cousler notes that it resembles bagoóng, a fermented Filipino shrimp paste with a great salty taste and bite, although crab paste is much more subtle and rich.
What else can I do with crab paste?
Aside from basting, crab paste has tons of potential for home cooking. Because the ingredients are cooked before fermentation, crab paste can be used as a condiment straight from the jar, making it one of the easiest ways to add complex fish flavors to a bowl of white rice as a side dish or snack. Some crab pastes – like Korean gejeot – are more spreadable and more homogeneous, while others contain larger pieces of crab. So it’s worth trying a few brands and varieties to find the topping that best suits your needs.
For a more filling meal, Cousler suggests making fried rice with crab paste. They treat the paste like a Sofrito base – they fry in a pan next to garlic, onions, and pickled peppers – before adding cooked rice, vegetables, and other toppings, and then cooking until they reach a nice caramelized color. “You could use crab paste as a soup base,” they add, “but it won’t completely dissolve. It leaves a greasy tip and I love such a dirty soup. “
If you really love this crustacean flavor and want to get the most out of it, Cousler recommends layering fermented crab paste on top of fresh shellfish. “I like to get a good quality shrimp and put crab paste over it,” they say. “It’s so easy and people say, ‘This is crazy!’ It’s seafood about seafood. “
Get the Recipe:
Grilled rib eye with crab paste
Brushing a rib eye with crab paste made of glass gives it flavor and intensity with little effort.
Source * www.bonappetit.com – * Source link