Shiokoji rib eye steak with fermented pepper

As soon as Daniela Bystrická tasted shiokoji with fermented Kampot pepper, it was clear. Supposedly the best shiokoji we have. And so a great recipe didn’t take long to follow. Thank you 😊

Shiokoji Rib Eye

Ingredients:

• Rib eye steak
• Shiokoji with fermented pepper

Method:

1. Coat the rib eye steak with shiokoji with fermented pepper
2. Let it rest in the refrigerator for several hours (overnight)
3. Prepare the marinated steak in a pan for a shorter time, taking care not to burn it; use plenty of butter to baste the meat
4. Let the finished steak rest for half the time it spent in the pan

Pepper Sauce from Fermented Pepper

Ingredients:

• Shallot – 1 pc
• Reduced chicken stock – 100 g
• Red Label whisky – 40 g
• Fermented Kampot pepper – 15 g
• Cream 31% – 50 ml
• Butter

Method:

1. Sauté the finely chopped shallot in butter
2. Add the Red Label whisky and let the alcohol evaporate
3. Add the fermented pepper (I crushed it slightly in a mortar)
4. Pour in the reduced stock and cream
5. Bring to a boil, then let it gently infuse
6. If needed, add more butter and whisk in; don’t be afraid to season directly with shiokoji with fermented pepper

We hope you give it a try.

Enjoy!