Ultimate Pineapple-Marinated Sous Vide Steak au Poivre 2.0 with Rum Flambé, Ancho-Pineapple Spherification, Thyme-Peppercorn-Truffle Butter & Nitro-Flash Pineapple Espuma

A hyper-elevated, avant-garde twist on Pineapple-Marinated Steak au Poivre: precision sous vide ribeye seared on beef tallow, crowned with crystalline...

2 servings
French-inspired Steakhouse with Molecular Gastronomy Cuisine
🔴Expert★★★★★
Jul 13, 2025
45 views

Ingredients

🥩

1/2 cup

beef stock

low-sodium

🥩

2 tablespoons

beef tallow

for high-heat searing

🥩

2 tablespoons

beef demi-glace

rich, for sauce enrichment

🥩

2 pieces

boneless ribeye steak

12 oz / 340 g each, 1–1.25 in thick

🥬

2 tablespoons

red onion

finely diced for salsa

🥛

3 tablespoons

unsalted butter

divided

🥬

2 tablespoons

coarsely cracked black peppercorns

freshly cracked, not pre-ground

🥛

2 tablespoons

room-temperature unsalted butter

for peppercorn-thyme-truffle compound butter

🥛

1 tablespoon

cold unsalted butter

cut into small cubes

🥛

1/4 cup

heavy cream

🍎

1 tablespoons

lime juice

freshly squeezed for salsa

🍎

3 pieces

dehydrated pineapple slices

thin, for garnish

💧

1/3 cup

dark rum

at least 40% ABV, aged preferred

🍎

1.5 cups

fresh pineapple

roughly chopped, including core; puréed

🫒

2 tablespoons

neutral high-heat oil

such as grapeseed or canola

🍎

0.5 cups

fresh pineapple

charred and diced for salsa

📦

0.25 cups

micro-herb mix

for garnish

📦

100 grams

liquid nitrogen

for nitro-flash foam (optional, handle with care)

📦

1 medium

shallot

minced

📦

2 sheets

edible gold leaf

tiny pieces for garnish

📦

2 tablespoons

fresh cilantro

finely chopped for salsa

📦

1 tablespoon

edible flower petals

mixed colors, for garnish

📦

1 tablespoon

flat-leaf parsley

finely chopped, optional garnish

🥬

1 teaspoon

jalapeño pepper

seeded and minced for salsa

🥬

1 teaspoon

additional coarsely cracked black peppercorns

for compound butter

🥬

1 large

garlic clove

minced

🥬

0.5 teaspoon

pink peppercorns

crushed, for salsa garnish

🍎

1 teaspoons

dehydrated pineapple powder

for dusting

🫒

1 teaspoon

black truffle oil

for compound butter

🌶️

2 teaspoons

kosher salt

🌶️

1 teaspoon

ancho chili powder

🌶️

1 teaspoon

fresh thyme leaves

plus extra sprigs for garnish

🌶️

2 pinches

Maldon sea salt flakes

for finishing

📦

1 teaspoon

calcium lactate

dissolved in water for sphere bath

📦

0.75 teaspoon

sodium alginate

for pineapple caviar

📦

0.5 teaspoon

soy lecithin powder

for pineapple espuma

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Heat a heavy cast-iron skillet over medium-high heat; add pineapple chunks and sear, turning, until deeply caramelized and charred (3–4 minutes). Remove and let cool.
Step 2
In a bowl, combine charred pineapple, red onion, jalapeño, cilantro, ancho chili powder, lime juice, a pinch of salt, and crushed pink peppercorns; taste, adjust seasoning, and set aside the smoky-sweet salsa.
Step 3
In a small bowl, mash room-temperature butter with cracked black peppercorns, thyme leaves, black truffle oil, and a pinch of truffle salt until evenly flecked; shape into a log, wrap in plastic, and chill until firm.
Step 4
Purée 1.5 cups of fresh pineapple in a blender until completely smooth; divide into three portions: ½ for marinade, ½ for espuma, ½ for caviar.
Step 5
Prepare a calcium bath by dissolving calcium lactate in 2 cups water; set aside.
Step 6
For pineapple caviar: blend the caviar portion with sodium alginate until smooth; drop by teaspoon into the calcium bath, let spheres set 1 minute, then rinse in fresh water and reserve chilled.
Step 7
Place the ribeye steaks in a vacuum-seal bag with reserved pineapple purée for marinade, press out air, and seal; refrigerate for 30 minutes. Preheat a sous vide precision cooker to 129 °F / 54 °C, then immerse the sealed steaks and cook for 2 hours for perfect medium-rare.
Step 8
Carefully remove steaks from the bag, discard purée, rinse under cool water to stop enzymatic action, and pat dry thoroughly with paper towels.
Step 9
Season all sides of the steaks with half of the kosher salt, then press the cracked black peppercorns firmly onto both flat sides to form a crust.
Step 10
Heat the cast-iron skillet over medium-high until lightly smoking; add beef tallow and neutral oil and swirl to coat. Sear steaks away from you for 1½–2 minutes per side, adding 1 tablespoon unsalted butter and a few thyme sprigs on the second side. Baste continuously for an even crust.
Step 11
Transfer steaks to a wire rack over a plate, tent with foil, and rest. Meanwhile, place steaks under a smoke cloche and fill with hickory-smoke from a handheld smoker; cover and infuse 1 minute.
Step 12
Make the pineapple espuma: whisk or blend the reserved purée with soy lecithin in a tall container until a stable foam forms; keep warm or at room temperature.
Step 13
For nitro-flash foam (optional): pour a small bowl of espuma, add liquid nitrogen in a well-ventilated area, whisk until frozen shards form, then transfer to a separate container to serve.
Step 14
Discard excess fat from the skillet, leaving peppery fond. Return to medium heat, melt 1 tablespoon unsalted butter, add shallot and garlic, and sweat 30 seconds; scrape up browned bits.
Step 15
Remove skillet from heat, pour in dark rum, return to heat, and carefully ignite to flambé. Let flames subside.
Step 16
Stir in beef stock and demi-glace, simmer until reduced by half (2–3 minutes), then whisk in heavy cream and remaining unsalted butter until glossy and slightly thickened. Off the heat, stir in cold butter cubes and fresh thyme to emulsify; season to taste.
Step 17
Slice rested steaks against the grain. On warm plates, smear a swoosh of pineapple espuma, place nitro-shards alongside, arrange steak slices, scatter pineapple caviar spheres, spoon ancho-pineapple salsa, drizzle rum-peppercorn sauce, top with compound butter slices, and garnish with dehydrated pineapple chips, pineapple powder, micro-herb mix, edible flower petals, edible gold leaf, and Maldon sea salt flakes.

✨Chef's Tips

  • ★Bromelain in fresh pineapple is powerful—30 minutes is plenty. Longer exposure will make the outer steak layer mushy rather than tender.
  • ★For stable caviar spheres, ensure sodium alginate is fully hydrated and free of lumps; rinse gently after setting.
  • ★Handle liquid nitrogen with insulated gloves and a face shield; never seal in a closed container.
  • ★Dry surfaces equal crust. Pat the steak thoroughly dry after marination and ensure a ripping-hot skillet for Maillard browning.
  • ★Use beef tallow with oil for superior crust and enhanced beef flavor.
  • ★For a safer flambé, pre-measure the dark rum, remove the pan from the burner, add the liquor, then return and ignite. Keep a lid nearby to smother flames if necessary.
  • ★Smoke under a cloche right after searing to capture aroma in the crust before resting.
  • ★Compound butter can be made ahead and sliced directly onto hot steak for an instant flavor boost—use high-quality butter and fresh peppercorns.
  • ★Ensure soy lecithin is fully dispersed when making espuma for stable foam; use a narrow container for best results.
  • ★Prepare dehydrated pineapple chips and powder ahead to streamline plating.
  • ★Edible gold leaf adds a luxe finish; apply with tweezers to avoid tearing.
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