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Clean recipe · babi.sh

Steak, Eggs and Gravy inspired by Twister

bingingwithbabish's Steak, Eggs and Gravy inspired by Twister: Twister did more than make me briefly go through a phase of wanting to be a storm chaser - it showed me that with a durable enough pickup truck, you could easily drive directly through a four-bedroom house. It also made my stomach growl when Aunt Meg busted out the country cooking in her bohemian Oklahoman homestead: ribeyes with fried sunny-side-up eggs, mountains of fluffy mashed potatoes, and a rightfully famous gravy. And homemade lemonade, shit, I forgot the lemonade.

Original recipe: babi.sh

Yield:
2 servings
Prep:
0 sec
Cook:
8400 sec
Total:
8400 sec
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Steak, Eggs and Gravy inspired by Twister

Ingredients

  1. For the Stock
  2. 3 oxtail
  3. 1 Spanish onion, roughly chopped
  4. Kosher salt
  5. 3 1/2 tbsp tomato paste
  6. Celery, roughly chopped
  7. Carrots, roughly chopped
  8. Vegetable oil
  9. handful garlic cloves, cut in half
  10. Thyme
  11. Parsley
  12. Beef suet
  13. 4 tbsp all purpose flour
  14. For the Mashed Potatoes
  15. 3 russet potatoes, peeled and chopped
  16. Water
  17. Kosher salt
  18. 1/2 cup heavy cream
  19. 1/4 cup butter
  20. For the Ribeye & Eggs
  21. Ribeye steak
  22. 2 large eggs

Instructions

  1. For the Gravy
  2. Into a large bowl, add oxtail, roughly chopped large Spanish onion, a few ribs of celery, and few roughly chopped carrots. - 3 oxtail - 1 Spanish onion roughly chopped - Celery roughly chopped - Carrots roughly chopped
  3. To the bowl, add a dash of kosher salt, tablespoons tomato paste, and a drop of vegetable oil. Toss everything together until everything is well coated in the tomato paste. - 3 ½ tbsp tomato paste - Vegetable oil - Kosher salt
  4. Dump onto a rimmed baking sheet and roast in a 400°F oven for 30-60 minutes.
  5. Using a pressure cooker, add in the roasted vegetables and oxtail along with fresh parsley and thyme and a handful of fresh garlic cloves cut in half. - handful garlic cloves cut in half - Thyme - Parsley
  6. Pour boiling water over the rimmed baking sheet and scrape everything off the pan before dumping into the pressure cooker. Top the rest off with water.
  7. Cook under high pressure for 2 hours.
  8. Strain into a large stockpot and defat using a ladle or fridge overnight and scrape it off the next day.
  9. Place over medium heat, bring to a simmer, and reduce by 50%.
  10. Refrigerate. When settled and removed from the refrigerator it should be gelatin-like.
  11. In a medium pot, render out the fat of a few slices of beef suet over medium-low heat. - Beef suet
  12. Once melted, strain out into the intended gravy vessel and heat the fat over medium heat while the stock is melted in a separate pot.
  13. Once the fat is shimmering, add in all-purpose flour and whisking, and cook for 3 minutes. - 4 tbsp all purpose flour
  14. Slowly ladle in the stock while whisking constantly. Make sure it’s fully incorporated before adding another ladle full.
  15. After 4 cups have been added, add in the rest of the stock and cook for 10 minutes until thick. Season generously with kosher salt and freshly ground pepper. Add a splash of gravy master to darken the color. Whisk together.
  16. For the Mashed Potato
  17. Start by peeling and cutting into 1” cubes of russet potatoes and placing them into cold water to rinse. - 3 russet potatoes peeled and chopped - Water
  18. Place into cold, heavily salted water that is brought up to a simmer and cook for 15-20 minutes until complete tinder. - Water - Kosher salt
  19. Drain and place over low heat. Cook and stir for 2 minutes.
  20. On a separate burner, gently melt heavy cream and butter. - ½ cup heavy cream - ¼ cup butter
  21. Once melted pour into the potatoes, kill the heat, and mash together. Top with kosher salt to prevent gooiness.
  22. Once smooth, taste for seasoning. Cover and keep warm until ready to serve.
  23. For the Ribeye & Eggs
  24. Place a ribeye steak in a cast-iron skillet and blast with heat until a crust has developed on both sides. - Ribeye steak
  25. Once the crust has formed, lower the heat to cook the steak through.
  26. On the other side of the skillet, add in eggs. - 2 large eggs
  27. Before the eggs finish cooking, remove the ribeye to allow it to rest before serving.
  28. Let eggs cook until sunny side up doneness is reached and serve.