@sad_papiAug 11, 2026 · 1:10 · original sound
Black peppercorn, smoked beef reduction, and ribeye Happy to announce another collab apron with Hedley&Bennett If you guys didn’t know I was one of their first collab aprons when I was not only a food creator, but an H&B employee! So this is a cool moment 🥲 If you want to check it out, head to the link in my bio! You can also use my code brandon20 for a phat discount Beef reduction: 2lb beef neck/knuckle 1 head garlic 5 shallots 1/2 c Madeira (dry) 1 bay leaf 5 sprigs thyme 3 quarts beef stock 1 tbsp cold butter Smoke your bones at 250°f for an hour or two until you have nice color all around. Preheat a pot over medium-low for a couple minutes and add some tallow or oil. Once it shimmers and you see small wisps of smoke add the garlic cut side down. After about two minutes it should be golden brown. Give it a flip and add the shallots. Sauté for 4-5 minutes or until the shallots have softened and begin to turn translucent. Deglaze with the wine and reduce until it’s thick and syrupy, nearly dry. Add the beef bones, thyme, and bay leaf with half of the beef stock. Bring to a simmer and reduce by half, skimming and cleaning the sides of your pot every so often. Add the remaining beef stock and reduce once more. When you’re making a reduction it’s more than just water evaporating, there’s Maillard reaction and you’re pulling out additional collagen and tasty flavors from the bones. So by adding the beef stock in batches you’re extending the simmering and allowing more time for all of that to go down. But regardless, once your sauce has reduced down by about half again, strain into a smaller pot. Finish reducing and get your final skims with no junk in the pot. Once the sauce has good body and coats a spoon, whisk in the cold butter and adjust your salt. Steak: For thick cuts I like to salt the day before. Just a light seasoning then pop it in the fridge till you need it. Next day hit it with another light seasoning, most of that salt from earlier has been dispersed and absorbed so this is just for sharpness. Cook at 225°f until desired internal temp is reached. For me that was 128°f with a 30 minute rest. Last sear over your gril
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