Steak Donburi

 

How to make Steak Donburi

 

 

 

 

Steak Donburi

Serves: 2

Prep Time: 10 minutes

Cook Time: 2 hours

 

Steak Donburi using GNR round steak highlights an economical cut of beef in a simple yet satisfying dish. This lean cut of beef is made tender using the sous-vide method. The warm sushi rice and rich egg yolk add just enough texture and richness to the dish while allowing the steak’s flavor to shine.

 

Ingredients

-          1 package of GNR round steak (approx. 1-1.5 lbs)

-          4 cloves of garlic

-          1 cup cooked sushi rice

-          2 raw egg yolk (optional)

-          1 tsp chives, minced

-          2 tbsp cooking oil (preferably avocado or any other neutral oil with a high smoke point)

-          2 tbsp unsalted butter

-          salt and pepper

 

Special Equipment

-          sous vide machine

-          BPA free freezer storage bag or vacuum seal bag with sealer

-          large 6 quart tub or bin

-          clip or clothes pin

 

Directions

1. Remove round steak from packaging and pat dry with a paper towel. Season generously with salt and pepper on all sides. Place the steak in the sous vide bag of choice along with 1 tbsp of oil and the whole garlic cloves.
2. If you are using a food storage bag, use the water displacement method to remove any air from the bag and seal. If you are using a vacuum sealer, seal the contents according to your machine’s instructions.
3. Fill the tub with hot water from the sink and attach the sous vide machine. Set the sous vide to 135F for 1.5 hours and submerge your sealed round steak. If you are using a food storage bag it may be helpful to use a clip to ensure the zipper seal is just above the water line to prevent water from entering the bag. Let the sous vide reach the appropriate temperature.
4. After 1.5 hours the steak should feel very soft to the touch when pressed from outside of the bag. Remove from the water bath and pat dry with a paper towel. At this point the steak is between rare and medium rare.
5. Preheat a pan with 1 tbsp of cooking oil. Right before it becomes hot enough to reach the oil’s smoking point, add your steak. Allow the meat to sear without disturbing it for 2-8 minutes depending on the desired doneness. Flip and sear the other side for the same amount of time.
6. At the very end of your cook time, add 2 tbsp of unsalted butter along with two whole garlic cloves. As soon as the butter melts and becomes frothy, tilt your pan to collect the butter at the bottom and use a metal spoon to baste the top of the steak for 30 seconds to 1 minute.
7. Remove the steak from the pan and allow it to rest for at least 10 minutes.
8. Slice the steak against the grain into ½ inch wide strips. Serve over a generous scoop of sushi rice. Optional: add a raw egg yolk over top and garnish with chives and flakey salt to taste.

 

 

Cook this recipe with Akaushi beef

 

This recipe was made using our grass-fed Akaushi Top Round, known for its tenderness and clean beef flavor.

 

 Shop Grass Fed Top Round from GNR Akaushi Beef →

 

 Shop Grain Finished Top Round from GNR Akaushi Beef →