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.
Jeow Som & Jeow Bee for Wagyu Steaks
Traditional Lao dips jeaw som and jeaw bee for steaks!
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
Sabaidee penong hi Fam! I am Saeng and I am a Los Angeles personal chef and cooking instructor. I love creating food media revolving around Lao recipes. I promote and advocate for all things Lao food. Thanks for visiting!
