Milk Steak with Raw Jelly Beans

Ingredients

450 g	rib-eye steak
220 g	whole milk
100 g	sweetened condensed milk
4 g	cornstarch
56 g	assorted jelly beans, sorted by flavor

1 (1-pound) rib-eye steak

1 cup whole milk

½ cup sweetened condensed milk

½ teaspoon cornstarch

52 assorted jelly beans, sorted by flavor

Essential Equipment

Digital Bathroom Scale
Gas or Charcoal Grill

Instructions

- 450 g rib-eye steak
Grill steak over hot charcoal or gas fire until steak feels hard to the touch and registers 205 degrees F/96 degrees C, 45 to 60 minutes.
- 220 g whole milk
- 100 g sweetened condensed milk
- 4 g cornstarch
Meanwhile, whisk milk, sweetened condensed milk, and cornstarch together in small saucepan. Bring to simmer over medium heat and cook, stirring frequently, until sauce has thickened to school paste consistency, 5 to 7 minutes.
- 56 g assorted jelly beans, sorted by flavor
Using bread knife, cut steak in half crosswise. Spread 75 grams milk sauce on 2 plates. Using tongs, place steaks on top of sauce; drizzle remaining 150 grams sauce evenly over both steaks. Sprinkle jelly beans over top. Serve.

Instructions

Cook's Note: If you’ve never eaten a steak cooked over hard you may be surprised by its incredible firmness. We recommend slicing the steak very thin and completely enrobing each slice in milk sauce and jelly beans before attempting to eat it. If you’ve read this far into the Cook’s Note, we commend you. We will let you in on a little secret that this is not a real recipe. Being a consummate professional, I did make and eat the dish once. And that was more than enough.

Editor’s Note: We develop our recipes using gram measurements in order to be as precise as possible and then convert to U.S. volume and weight measurements for our readers’ convenience. There are times that we will call for combining two, three, or even six volume measurements to achieve the correct gram measurement.

- 1 (1-pound) rib-eye steak
Grill steak over hot charcoal or gas fire until steak feels hard to the touch and registers 205 degrees F/96 degrees C, 45 to 60 minutes.
- 1 cup whole milk
- ½ cup sweetened condensed milk
- ½ teaspoon cornstarch
Meanwhile, whisk milk, sweetened condensed milk, and cornstarch together in small saucepan. Bring to simmer over medium heat and cook, stirring frequently, until sauce has thickened to school paste consistency, 5 to 7 minutes.
- 52 assorted jelly beans, sorted by flavor
Using bread knife, cut steak in half crosswise. Spread ½ cup milk sauce on 2 plates. Using tongs, place steaks on top of sauce; drizzle remaining 1 cup sauce evenly over both steaks. Sprinkle jelly beans over top. Serve.

Ingredients

Essential Equipment

Instructions

Instructions

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