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STEAK, EGGS AND GRAVY INSPIRED BY TWISTER

cook:

2 h 20 min

Picture for Steak, Eggs and Gravy inspired by Twister

6,765,641 views  Twister did more than make me briefly go through a phase of wanting to be a storm chaser - it showed me that with a durable enough pickup truck, you could easily drive directly through a four-bedroom house. It also made my stomach growl when Aunt Meg busted out the country cooking in her bohemian Oklahoman homestead: ribeyes with fried sunny-side-up eggs, mountains of fluffy mashed potatoes, and a rightfully famous gravy. And homemade lemonade, shit, I forgot the lemonade.

2 servings

US

original

metric

INGREDIENTS

For the Stock

For the Stock

oxtail

3 oxtail

Spanish onion, roughly chopped

1 Spanish onion, roughly chopped

Kosher salt

Kosher salt

tomato paste

3 ½ tbsp tomato paste

Celery, roughly chopped

Celery, roughly chopped

Carrots, roughly chopped

Carrots, roughly chopped

Vegetable oil

Vegetable oil

garlic cloves, cut in half

handful garlic cloves, cut in half

Thyme

Thyme

Parsley

Parsley

Beef suet

Beef suet

all purpose flour

4 tbsp all purpose flour

For the Mashed Potatoes

For the Mashed Potatoes

russet potatoes, peeled and chopped

3 russet potatoes, peeled and chopped

Water

Water

Kosher salt

Kosher salt

heavy cream

½ cup heavy cream

butter

¼ cup butter

For the Ribeye & Eggs

For the Ribeye & Eggs

Ribeye steak

Ribeye steak

large eggs

2 large eggs

DIRECTIONS

1.

For the Gravy

1.

Into a large bowl, add oxtail, roughly chopped large Spanish onion, a few ribs of celery, and few roughly chopped carrots.

oxtail

3 oxtail

Spanish onion, roughly chopped

1 Spanish onion, roughly chopped

Celery, roughly chopped

Celery, roughly chopped

Carrots, roughly chopped

Carrots, roughly chopped

2.

To the bowl, add a dash of kosher salt, tablespoons tomato paste, and a drop of vegetable oil. Toss everything together until everything is well coated in the tomato paste.

tomato paste

3 ½ tbsp tomato paste

Vegetable oil

Vegetable oil

Kosher salt

Kosher salt

3.

Dump onto a rimmed baking sheet and roast in a 400°F oven for 30-60 minutes.

4.

Using a pressure cooker, add in the roasted vegetables and oxtail along with fresh parsley and thyme and a handful of fresh garlic cloves cut in half.

garlic cloves, cut in half

handful garlic cloves, cut in half

Thyme

Thyme

Parsley

Parsley

5.

Pour boiling water over the rimmed baking sheet and scrape everything off the pan before dumping into the pressure cooker. Top the rest off with water.

6.

Cook under high pressure for 2 hours.

7.

Strain into a large stockpot and defat using a ladle or fridge overnight and scrape it off the next day.

8.

Place over medium heat, bring to a simmer, and reduce by 50%.

9.

Refrigerate. When settled and removed from the refrigerator it should be gelatin-like.

10.

In a medium pot, render out the fat of a few slices of beef suet over medium-low heat.

Beef suet

Beef suet

11.

Once melted, strain out into the intended gravy vessel and heat the fat over medium heat while the stock is melted in a separate pot.

12.

Once the fat is shimmering, add in all-purpose flour and whisking, and cook for 3 minutes.

all purpose flour

4 tbsp all purpose flour

13.

Slowly ladle in the stock while whisking constantly. Make sure it’s fully incorporated before adding another ladle full.

14.

After 4 cups have been added, add in the rest of the stock and cook for 10 minutes until thick. Season generously with kosher salt and freshly ground pepper. Add a splash of gravy master to darken the color. Whisk together.

15.

For the Mashed Potato

1.

Start by peeling and cutting into 1” cubes of russet potatoes and placing them into cold water to rinse.

russet potatoes, peeled and chopped

3 russet potatoes, peeled and chopped

Water

Water

2.

Place into cold, heavily salted water that is brought up to a simmer and cook for 15-20 minutes until complete tinder.

Water

Water

Kosher salt

Kosher salt

3.

Drain and place over low heat. Cook and stir for 2 minutes.

4.

On a separate burner, gently melt heavy cream and butter.

heavy cream

½ cup heavy cream

butter

¼ cup butter

5.

Once melted pour into the potatoes, kill the heat, and mash together. Top with kosher salt to prevent gooiness.

6.

Once smooth, taste for seasoning. Cover and keep warm until ready to serve.

7.

For the Ribeye & Eggs

1.

Place a ribeye steak in a cast-iron skillet and blast with heat until a crust has developed on both sides.

Ribeye steak

Ribeye steak

2.

Once the crust has formed, lower the heat to cook the steak through.

3.

On the other side of the skillet, add in eggs.

large eggs

2 large eggs

4.

Before the eggs finish cooking, remove the ribeye to allow it to rest before serving.

5.

Let eggs cook until sunny side up doneness is reached and serve.

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