Jeow Som & Jeow Bee with Wagyu

I love eating wagyu steaks with my favorite Lao dips:  jeow som and jeow bee!  Do you have a favorite sauce for steaks?  The wagyu is from @pursuitfarms your cuts are so delicious!  This video goes into how I like to cook ribs, steaks, and how to make the delicious Lao dips that pair well with the meats.

Print Recipe

Jeow Som & Jeow Bee for Wagyu Steaks

Traditional Lao dips jeaw som and jeaw bee for steaks!

Prep Time4 hrs

Cook Time5 mins

Total Time4 hrs 5 mins

Course: dinner

Cuisine: Lao, wagyu

Keyword: lao, lao food, lao food movement, laos, wagyu

Author: Saeng

Ingredients

Jeow Som

• 10 garlic cloves
• 15 fresh bird eye chili peppers
• 2 tbsp cilantro stem
• 2-½ tbsp sugar
• ½ cup fish sauce
• 1-½ whole lime
• 2 tbsp cilantro leaves

Jeow Bee

• 2 tbsp crushed pepper
• 1 tbsp khao kua
• ½ tsp msg
• 1 tbsp padaek
• 2 tbsp fish sauce
• 1 tbsp beef bile
• Little sliced green onion and cilantro
• 1 tbsp water

Wagyu Rib

• wagyu rib
• Kosher Salt and pepper to taste
• Vegetable oil

Wagyu Steak

• 4 oz Australian Wagyu rib eye steak
• Salt and pepper
• Garlic
• Lemongrass – thin slices

Instructions

Jeow Som

• In a mortar and pestle, add the garlic then smash
• Add peppers and smash
• Add cilantro stems and smash
• Add sugar, fish sauce, lime, and cilantro leaves then mix
• Taste and adjust

Jeow Bee

• In a bowl, add the dry ingredients: crushed pepper, khao kua, msg, and mix
• Then add wet ingredients, padake, fish sauce, beef bile and mix
• Then add the herbs: green onion and cilantro then mix
• Add water to dilute and loosen
• Taste and adjust

Wagyu Rib Sous Vide Method

• Take out the meat and sit outside for 45 mins
• Pat the meat dry
• Salt and pepper all sides and rest for 10 mins
• Vacuum seal the meat and get the sous vide machine ready
• 3 inch beef rib. Cook at medium 135F or medium rare 131F for 4 hours in sous vide. Additional hour if larger cut.
• Remove from the bag and pat dry
• Flamethrower or hot grill both sides for a few seconds
• Cut the meat off the bones and cut across the grain

Wagyu Ribeye Steak Seared in Cast Iron

• Take 1 inch steak out of fridge and sit at room temp for 15 mins
• Dry the steak with a paper towel
• Salt and pepper the steak and sit for 10 mins
• Cook outside – Heat the cast iron until drips of water dance on the pan.
• Add a drizzle of neutral oil (vegetable oi) and wait for it to heat
• Sear steak for 2-½ minutes without moving it
• Flip and cook other side for 2 minutes then add smashed garlic and lemongrass and baste for the last 30 seconds and remove the garlic and lemongrass
• Use a tong and sear the sides
• Take off, wrap in foil, and rest for 10 mins
• Slice across the grain