Multi-Recipe: Dry-Aged Ribeye, Grilled Pork Sausage, Parker House Rolls, Sweet Corn Agnolotti, Kouign-Amann Ice Cream Sandwich, and Hiramasa Crudo
A comprehensive showcase of prep day at Sunny's Steakhouse in Miami, led by Executive Chef Aaron Brooks. The recipes feature in-house dry-aged prime beef butchery, artisanal stuffed sausages, fluffy Parker House rolls with poppy seeds and honey butter, delicate sweet corn agnolotti with blue crab, caramelized kouign-amann ice cream sandwiches, and pristine whole-fish seafood crudo.
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🍳 Cooking Flow
【Meat Prep】Trim and scrape dry-aged ribeyes with a band saw; grind, season, stuff, and link artisanal pork-Comté sausages. → 【Parker House Rolls】Proof enriched dough, shape into balls, coat in egg wash, Maldon salt, and poppy seeds, and bake with steam at 375°F for 16 minutes. → 【Sweet Corn Agnolotti】Pipe sweet corn farce across sheeted pasta, fold, pinch, cut, and serve blanched with butter sauce, Urfa oil, and blue crab. → 【Kouign-Amann】Tuck laminated dough squares into heavily sugared tins, proof 20 minutes, bake until caramelized, and sandwich with freshly churned vanilla ice cream. → 【Seafood Prep】Deshale and fillet whole Hiramasa for crudo; butcher whole Bluefin tuna into Otoro, Chutoro, and Akami cuts.
Cooking Steps
Brief Cooking Order
【Meat Prep】Trim and scrape dry-aged ribeyes with a band saw; grind, season, stuff, and link artisanal pork-Comté sausages. → 【Parker House Rolls】Proof enriched dough, shape into balls, coat in egg wash, Maldon salt, and poppy seeds, and bake with steam at 375°F for 16 minutes. → 【Sweet Corn Agnolotti】Pipe sweet corn farce across sheeted pasta, fold, pinch, cut, and serve blanched with butter sauce, Urfa oil, and blue crab. → 【Kouign-Amann】Tuck laminated dough squares into heavily sugared tins, proof 20 minutes, bake until caramelized, and sandwich with freshly churned vanilla ice cream. → 【Seafood Prep】Deshale and fillet whole Hiramasa for crudo; butcher whole Bluefin tuna into Otoro, Chutoro, and Akami cuts.
Introduction
A comprehensive showcase of prep day at Sunny's Steakhouse in Miami, led by Executive Chef Aaron Brooks. The recipes feature in-house dry-aged prime beef butchery, artisanal stuffed sausages, fluffy Parker House rolls with poppy seeds and honey butter, delicate sweet corn agnolotti with blue crab, caramelized kouign-amann ice cream sandwiches, and pristine whole-fish seafood crudo.
Step 1
【Dry-Aged Ribeye】Use a commercial band saw to cut the 35–40 day dry-aged export bone-in ribeye into portions of roughly 30 ounces, then trim off the outer oxidized bark and mold.
Step 2
【Dry-Aged Ribeye】Use a handheld bone scraper along both sides of the bone to remove fine bone dust left by the saw blade, revealing clean, bright meat.
Step 3
【Dry-Aged Ribeye】Using a boning knife, trim the excess exterior fat and edge bark down to a 26-ounce serving portion, ensuring clean edges while preserving marbling.
Step 4
【Grilled Pork Sausage】Grind Berkshire pork and dry-aged beef fat together; season with spices, chili, piquillo peppers, and a splash of white wine, then fold in aged Comté cheese cubes.
Step 5
【Grilled Pork Sausage】Thread rinsed natural pork casings onto the sausage stuffer horn and extrude the seasoned mixture evenly into a continuous coil.
Ingredients List
Important Notes
Dry-aged beef develops a tough external mold and bark that must be completely trimmed away before portioning, as it is inedible.
Always use a bone scraper across freshly cut band-saw steaks to remove fine bone dust that sticks to the meat surface.
Adding ice into the hot oven when baking Parker House rolls creates immediate steam, which promotes optimal rise and a glossy, tender crust.
Laminated kouign-amann dough must not become too warm before baking, or the butter will melt out rather than creating flaky, aerated layers.
When descaling fish via the sukibiki technique, maintain a precise shallow knife angle to shave away the skin scales without nicking the delicate flesh below.
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