Steak Preparation and Herb Cheese Sauce Taught by a Parisian Michelin-Starred Chef
An exquisite steak using unique cooking techniques by Chef Ryuji Teshima of the 1-star Michelin restaurant 'PAGES' in Paris. The meat is coated (masqué) with sliced beef fat and slow-cooked in a steam oven, rested on coarse sea salt (gros sel) to infuse it with seasoning, and finally seared over grapevine wood and charcoal for a smoky finish.
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🍳 Cooking Flow
Cut the steak, then coat the surface with thinly sliced beef fat (masqué). → Slow-cook in a low-temperature steam oven at approx. 65°C until the core temperature reaches 40-45°C. → Remove the beef fat, place on a tray lined with coarse sea salt (gros sel), and let rest for about 10 minutes to infuse seasoning. → Sear quickly over high heat using grapevine wood and charcoal to create a fragrant, smoky crust. → Slice the meat and serve with the special cheese sauce, herb vinaigrette, and garnishes.
Cooking Steps
Brief Cooking Order
Cut the steak, then coat the surface with thinly sliced beef fat (masqué). → Slow-cook in a low-temperature steam oven at approx. 65°C until the core temperature reaches 40-45°C. → Remove the beef fat, place on a tray lined with coarse sea salt (gros sel), and let rest for about 10 minutes to infuse seasoning. → Sear quickly over high heat using grapevine wood and charcoal to create a fragrant, smoky crust. → Slice the meat and serve with the special cheese sauce, herb vinaigrette, and garnishes.
Introduction
An exquisite steak using unique cooking techniques by Chef Ryuji Teshima of the 1-star Michelin restaurant 'PAGES' in Paris. The meat is coated (masqué) with sliced beef fat and slow-cooked in a steam oven, rested on coarse sea salt (gros sel) to infuse it with seasoning, and finally seared over grapevine wood and charcoal for a smoky finish.
Step 1
Cut the steak to your preferred thickness and trim excess sinew or unnecessary fat. Prepare thin slices of beef fat at the same time.
Step 2
To prevent drying and allow the absorption of flavor and fat, cover the surface and sides of the steak completely with the sliced beef fat (masqué).
Step 3
Set the steam convection oven to approx. 65°C, insert the fat-covered meat, and cook slowly for 40-50 minutes until the core temperature reaches about 40-45°C.
Step 4
Prepare the base of the sauce. Combine the grated Comté cheese, burrata, and heavy cream in a container. Blend with a hand blender until smooth and warm it slightly.
Step 5
Finely mince the chives, coriander, dill, and shallots and place them in a bowl. Mix in the kaffir lime vinegar, mustard, black pepper, lime zest and juice, olive oil, and Tabasco to create the herb vinaigrette.
Ingredients List
Important Notes
💡 Do not salt the meat before cooking; by placing it directly on a bed of coarse salt after low-temperature heating, osmotic pressure ensures even, mellow seasoning without drawing out juices.
⚠️ Coating the meat with beef fat (masqué) prevents moisture loss during low-temperature cooking, resulting in a tender, confit-like texture.
🔥 Using grapevine wood for the finishing charcoal sear imparts a fruity, rich aroma to the surface of the meat in a short time.
🍳 Instead of drenching the meat in jus (meat juice sauce), apply it thinly like a glaze using a brush or the back of a spoon to preserve the meat's natural flavor and the crust.
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