Lab Station 01 Modernist Recipe Book
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March 8, 2026

Reverse-Seared Fillet with Hibachi Cabbage, Steakhouse Fries & Gochujang Sauce

Main Course 7 phases 2 portions Service 18:30 beef fillet

Primary Ingredient Basis: 650 g beef fillet = 100%

Service-timed steakhouse plate built around low-temperature reverse sear, charcoal crust, and staggered finishing.

PHASE A - GOCHUJANG SAUCE BASE (ADVANCE PREP)

Components

Ingredient Quantity Scaling
Neutral oil 15 g 2.31%
Garlic, grated 5 g 0.77%
Ginger, grated 5 g 0.77%
Gochujang 40 g 6.15%
Soy sauce 15 g 2.31%
Rice vinegar 20 g 3.08%
Honey 10 g 1.54%
Worcestershire sauce (optional) 3 g 0.46%

Method

  1. Heat neutral oil in a small pan over medium heat.
  2. Add garlic and ginger; cook 30 seconds until fragrant.
  3. Add gochujang and fry 20-30 seconds to bloom the paste.
  4. Stir in soy sauce, rice vinegar, honey, and Worcestershire if using.
  5. Simmer 1-2 minutes until smooth and lightly thickened.
  6. Cool and reserve for final service.

Timing

  • 17:15-17:20 or earlier.
  • Active time: about 5 minutes.
  • Cool and hold until Phase F.

PHASE B - STEAK SEASONING & REVERSE SEAR

Components

Ingredient Quantity Scaling
Beef fillet 650 g 100.00%
Kosher salt 6 g 0.92%

Method

  1. Remove steak from refrigeration 45 minutes before service.
  2. Season evenly with kosher salt on all sides.
  3. Preheat oven to 110 C.
  4. Place steak on a rack set over a tray.
  5. Roast until internal temperature reaches 46-48 C.
  6. Remove and hold at room temperature while the hibachi is prepared.

Timing

  • 17:30 Salt steak.
  • 17:45 Steak into 110 C oven.
  • 18:05-18:10 Pull at 46-48 C.

PHASE C - STEAKHOUSE FRIES (SOAK + FIRST FRY)

Components

Ingredient Quantity Scaling
Potatoes 500 g 76.92%
Neutral frying oil as needed -

Method

  1. Cut potatoes into thick steakhouse fries.
  2. Soak 20 minutes in cold water, then drain and dry thoroughly.
  3. Fry at 160 C for 5-6 minutes until cooked through but still pale.
  4. Drain and rest on a rack until final frying.

Timing

  • 17:40 Cut and start soaking.
  • 18:00-18:06 First fry.
  • Hold on rack until Phase F.

PHASE D - HIBACHI CABBAGE

Components

Ingredient Quantity Scaling
Baby red cabbages 2 heads -
Neutral oil 10 g 1.54%
Salt 3 g 0.46%
Rice vinegar 15 g 2.31%
Sesame oil 5 g 0.77%
Honey 5 g 0.77%
Sesame seeds (optional) to finish -

Method

  1. Cut cabbages in half through the core.
  2. Lightly oil and salt the cut faces.
  3. Place cut-side down over very hot coals and char 3-4 minutes without moving.
  4. Flip and move to slightly cooler heat.
  5. Cook 3-4 minutes more until tender through the core.
  6. Remove and dress with rice vinegar, sesame oil, honey, and sesame seeds if using.

Timing

  • 17:50 Light hibachi; let coals establish.
  • 18:10 Cabbage onto hibachi.
  • 18:14 Flip.
  • 18:16 Off the fire; dress immediately.

PHASE E - HIBACHI SEAR & REST

Components

Ingredient Quantity Scaling
Reverse-seared fillet (from Phase B) 650 g 100.00%
Neutral oil 10 g 1.54%
Butter 20 g 3.08%

Method

  1. Pat steak dry and rub lightly with neutral oil.
  2. Sear over the hibachi 45-60 seconds per side.
  3. Rotate once per side if needed for even crust.
  4. Briefly sear the edges.
  5. Remove from the heat and add butter to coat.
  6. Rest 10 minutes before slicing.

Timing

  • 18:16-18:18 Hibachi sear.
  • 18:18-18:28 Rest.
  • Keep slicing board and knife ready during the rest.

PHASE F - FINAL FRY & SAUCE FINISH

Components

Ingredient Quantity Scaling
Par-cooked fries (from Phase C) 500 g potatoes 76.92%
Reserved sauce base (from Phase A) 1 batch -
Neutral frying oil as needed -
Butter 20 g 3.08%
Sesame oil 5 g 0.77%
Salt to taste -
MSG pinch -
Smoked paprika pinch -

Method

  1. Fry potatoes at 190 C for 2-3 minutes until golden and crisp.
  2. Drain and season immediately with salt, MSG, and smoked paprika.
  3. Warm the reserved sauce base gently.
  4. Whisk in butter and sesame oil to finish the sauce.

Timing

  • 18:20-18:23 Second fry during steak rest.
  • 18:23-18:25 Warm and finish sauce.
  • Hold both hot for plating.

PHASE G - SLICE, PLATE & SERVE

Components

Ingredient Quantity Scaling
Rested steak (from Phase E) 650 g 100.00%
Charred cabbage (from Phase D) 4 halves -
Finished fries (from Phase F) 1 batch -
Finished gochujang sauce (from Phase F) 1 batch -
Celtic grey sea salt to finish -
Black pepper to finish -

Method

  1. Slice steak across the grain.
  2. Season the cut faces lightly with finishing salt and black pepper.
  3. Plate steak with charred cabbage and fries.
  4. Serve gochujang sauce alongside.

Timing

  • 18:28 Slice steak.
  • 18:29 Build plates.
  • 18:30 Serve.

STRUCTURAL NOTES

  • Reverse sear reduces grey banding by bringing the fillet close to final temperature before the crusting step.
  • Hibachi finishing adds radiant heat and smoke quickly enough to build crust without overshooting the interior.
  • Brassicas tolerate a short hold well, so cabbage can leave the fire before the steak sear and still plate cleanly.
  • Double frying separates starch cook-through from final dehydration, which improves exterior crispness.
  • The run-sheet is normalized to land plating at 18:30; if the fillet is unusually thick, start Phase B 5-10 minutes earlier.

FAILURE MODES

  • Symptom: Pale or weak steak crust.

  • Likely cause: Surface moisture remained after the oven phase, or coals were not fully established.

  • Corrective action: Pat dry immediately before searing and wait for aggressive radiant heat before the hibachi finish.

  • Symptom: Fries turn limp before plating.

  • Likely cause: First fry did not dry enough internally, or the second fry started too early.

  • Corrective action: Rest the first fry on a rack, then hold the second fry until the steak is nearly ready to rest.

  • Symptom: Cabbage is burnt outside but rigid in the core.

  • Likely cause: Heat stayed too intense after the first char.

  • Corrective action: Move the cabbage to a slightly cooler zone after flipping and finish over moderated coals.

  • Symptom: Sauce tastes harsh or greasy.

  • Likely cause: Gochujang was under-cooked in the base, or butter and sesame oil were added over excessive heat.

  • Corrective action: Bloom the paste fully in Phase A and whisk in finishing fats only over low heat.