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SLOPPY STEAKS INSPIRED BY I THINK YOU SHOULD LEAVE WITH TIM ROBINSON

cook:

1 h 40 min

Picture for Sloppy Steaks inspired by I Think You Should Leave with Tim Robinson

2,782,820 views  This week we're channeling the Always Sunny "milk steak" as we fancy up an outlandish gastronomic gag from the brilliant and jarring I Think You Should Leave with Tim Robinson. Our hero, who used to be a piece of sh*t, gleefully recalls post-club evenings spent at Truffani's with a big rare cut of beef and a glass of water. Let this be a warning to all film & television creators: if you put food in your thing, I will make it.

US

original

metric

INGREDIENTS

For the Original Sloppy Steak

For the Original Sloppy Steak

high quality Tbone steak

1 high quality Tbone steak

as needed Salt

as needed Salt

as needed Pepper

as needed Pepper

Oil

1 tbsp Oil

of water

glass of water

For the Dashi

For the Dashi

pieces kombu (about 1/3 oz)

3.5 pieces kombu (about 1/3 oz)

water, cold

1 quart water, cold

(loosely packed) bonito flakes

1 cup (loosely packed) bonito flakes

For the 'Sloppy' Broth

For the 'Sloppy' Broth

dashi broth

8 oz dashi broth

mirin

3 tbsp mirin

soy sauce

3 tbsp soy sauce

granulated sugar

2 tsp granulated sugar

For the Lotus (Renkon) Chip

For the Lotus (Renkon) Chip

fresh lotus root

1 fresh lotus root

water

1 quart water

rice vinegar

1 tbsp rice vinegar

kosher salt + more as needed

1 tsp kosher salt + more as needed

As needed vegetable oil

As needed vegetable oil

For the Wasabi Sauce

For the Wasabi Sauce

wasabi powder

⅓ cup wasabi powder

mirin

2 tsp mirin

granulated sugar

½ tsp granulated sugar

water

½ cup water

neutral oil

½ cup neutral oil

For the Sloppy Shabu

For the Sloppy Shabu

A5 wagyu ribeye steak

5 oz A5 wagyu ribeye steak

shiso leaf

1 shiso leaf

As needed carrot, thinly sliced

As needed carrot, thinly sliced

As needed enoki mushrooms

As needed enoki mushrooms

As needed black garlic, thinly sliced

As needed black garlic, thinly sliced

As needed black radish, thinly sliced

As needed black radish, thinly sliced

Reserved wasabi sauce

Reserved wasabi sauce

Reserved lotus chip

Reserved lotus chip

As needed gold leaf

As needed gold leaf

As needed maldon salt

As needed maldon salt

Reserved sloppy broth

Reserved sloppy broth

DIRECTIONS

1.

For the Original Sloppy Steak

1.

Preheat the oven to 400°F.

2.

Generously season the steak with salt and pepper. Let sit at room temperature for 30 minutes.

as needed Salt

as needed Salt

as needed Pepper

as needed Pepper

3.

Add the oil to a large cast iron skillet. Preheat the skillet over high heat.

Oil

Oil

4.

Add the steak to the preheated skillet and sear on both sides for 5 minutes.

5.

Transfer the steak to a rack placed on a rimmed baking sheet.

6.

Finish the steak in the preheated oven. Cook until the internal temperature reads 115°F, the carryover cooking will bring the temperature up to rare. Let the steak rest for 10 minutes.

7.

While the steak rests, place an oven-safe serving platter in the oven.

8.

Remove the platter from the oven and place the steak on it. Pour the glass of water over the steak.

of water

glass of water

9.

Serve immediately.

10.

For the Dashi

1.

Combine the kombu and water in a sealable container. Transfer it to the refrigerator and let it soak overnight.

pieces kombu (about 1/3 oz)

3.5 pieces kombu (about 1/3 oz)

water, cold

1 quart water, cold

2.

Transfer the soaked kombu and the water to a medium pot. Bring the water to a boil over low heat.

3.

Once at a boil, turn off the heat, remove the kombu, and add the bonito flakes. Let the dashi sit for 10 minutes.

(loosely packed) bonito flakes

1 cup (loosely packed) bonito flakes

4.

Strain the dashi through a fine-mesh sieve lined with paper towels or a clean dishcloth.

5.

Reserve until ready to use.

6.

For the ‘Sloppy’ Broth

1.

Combine all the ingredients in a small pot.

dashi broth

8 oz dashi broth

mirin

3 tbsp mirin

soy sauce

3 tbsp soy sauce

granulated sugar

2 tsp granulated sugar

2.

Bring the sauce to simmer and cook until all the sugar has dissolved.

3.

Turn off the heat and cover until ready to serve.

4.

For the Lotus (Renkon) Chip

1.

Preheat the oven to 350°F with convection.

2.

Peel the lotus root using a vegetable peeler.

fresh lotus root

1 fresh lotus root

3.

Using either a mandolin or a sharp knife, cut ⅛ inch slices of the lotus root.

4.

Combine the water, rice vinegar, and salt in a bowl or container. Transfer the lotus slices to the water to prevent discoloration. Let the slices sit for 10-15 minutes.

water

1 quart water

rice vinegar

1 tbsp rice vinegar

kosher salt + more as needed

1 tsp kosher salt + more as needed

5.

Strain and try the lotus slices on a sheet tray lined with paper towels.

6.

Add a few tablespoons of oil to a large rimmed baking sheet. Coat the lotus slices in the oil and place them in the center of the sheet tray.

As needed vegetable oil

As needed vegetable oil

7.

Coat the bottom of a small rimmed baking sheet with oil. Place the sheet tray over the lotus slices to weigh them down.

8.

Bake the lotus slices for 5 minutes, then remove the small sheet tray. Make sure the slices are not stuck. Bake for another 4-5 minutes or until golden brown.

9.

Remove the sheet tray from the oven and immediately transfer the lotus chips to a plate lined with paper towels.

10.

Reserve the lotus chips until ready to use.

11.

For the Wasabi Sauce

1.

Combine the wasabi powder, mirin, and sugar in a small bowl.

wasabi powder

⅓ cup wasabi powder

mirin

2 tsp mirin

granulated sugar

½ tsp granulated sugar

2.

Alternate adding the water and oil, whisking well between each addition, until you’ve reached your desired thickness and consistency.

water

½ cup water

neutral oil

½ cup neutral oil

3.

Reserve until ready to use.

4.

For the Sloppy Shabu

1.

Cut the steak into slices about 1 inch thick and 3-4 inches long.

A5 wagyu ribeye steak

5 oz A5 wagyu ribeye steak

2.

Heating binchotan charcoal using a charcoal chimney. Transfer the heated binchotan to a ceramic yakitori grill.

3.

Once the grill is heated, add the steaks and cook for 1 minute on each side.

4.

Let the steak rest for 5 minutes, then slice it into thin pieces for serving.

5.

Plate the steak with the shiso leaf, enoki mushrooms, carrot, black garlic, black turnip, wasabi sauce, lotus chip, gold leaf, and maldon salt.

shiso leaf

1 shiso leaf

As needed carrot, thinly sliced

As needed carrot, thinly sliced

As needed enoki mushrooms

As needed enoki mushrooms

As needed black garlic, thinly sliced

As needed black garlic, thinly sliced

As needed black radish, thinly sliced

As needed black radish, thinly sliced

Reserved wasabi sauce

Reserved wasabi sauce

Reserved lotus chip

Reserved lotus chip

As needed gold leaf

As needed gold leaf

As needed maldon salt

As needed maldon salt

6.

Finally, pour the sloppy broth over the steak and enjoy.

Reserved sloppy broth

Reserved sloppy broth

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