Lab Station 01 Modernist Recipe Book
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Specimen photograph for Reverse-Seared Fillet with Hibachi Cabbage, Steakhouse Fries & Gochujang Sauce

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

Yield
2 portions

March 8, 2026 · Version 1 · Main Course

Service-timed steakhouse plate built around low-temperature reverse sear, charcoal crust, and staggered finishing. Aim to serve at 18:30 with a final steak temperature of 52–54 C. The run-sheet is illustrative; temperatures and tenderness govern completion. If the fillet is unusually thick, start PHASE B 5–10 min earlier.

Preparation

Scaling basis: Beef Fillet · 650 g

PHASE A — GOCHUJANG SAUCE BASE (ADVANCE PREP)

Illustrative service timing:

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

Ingredient Uses

Method

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

Technique Applications

Technique Controls Purpose
Paste frying Gochujang for 20–30 s after aromatics Bloom the paste for a smooth sauce base.

Phase Outputs

Key Phase Output Description
sauce-base Reserved gochujang sauce base Cooled sauce base for final warming and finishing.

PHASE B — STEAK SEASONING AND REVERSE SEAR

Illustrative service timing:

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

Ingredient Uses

Method

  1. Remove steak from refrigeration 60 min before service (17:30 for the illustrative 18:30 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.

Principles

  • Protein denaturation — Bring the centre toward the authored final target before the brief crusting step.

Phase Outputs

Key Phase Output Description
warmed-fillet Oven-warmed fillet Fillet at 46–48 C internally, held for the hibachi finish.

The low oven step brings the fillet close to its final target before the crusting finish, reducing the source concern about grey banding.

PHASE C — STEAKHOUSE FRIES (SOAK + FIRST FRY)

May overlap: PHASE B — STEAK SEASONING AND REVERSE SEAR while the fillet warms.

Illustrative service timing:

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

Ingredient Uses

  • Potatoes
    Quantity
    500 g
    Scaling
    76.92%
  • Neutral frying oil

    Neutral frying oil. Source amount: as needed.

    Quantity
    As needed
    Scaling
    —

Method

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

Technique Applications

Technique Controls Purpose
Double frying First fry 160 C for 5–6 min; rest on rack Cook potato interiors before crisping.

Phase Outputs

Key Phase Output Description
par-cooked-fries Par-cooked fries Pale first-fried potatoes resting on a rack.

PHASE D — HIBACHI CABBAGE

May overlap: PHASE B — STEAK SEASONING AND REVERSE SEAR while coals establish.

Illustrative service timing:

  • 17:50 Light hibachi; let coals establish.
  • 18:08 Cabbage onto hibachi.
  • 18:12 Flip.
  • 18:16 Off the fire; dress immediately.

Ingredient Uses

  • Baby red cabbages

    Use exactly 2 baby red cabbage heads, halved through the core; preserve this non-mass count.

    Quantity
    As needed
    Scaling
    —
  • Neutral oil
    Quantity
    10 g
    Scaling
    1.54%
  • Salt
    Quantity
    3 g
    Scaling
    0.46%
  • Rice vinegar
    Quantity
    15 g
    Scaling
    2.31%
  • Sesame oil
    Quantity
    5 g
    Scaling
    0.77%
  • Honey
    Quantity
    5 g
    Scaling
    0.77%
  • Sesame seeds (optional)

    Sesame seeds (optional). Source amount: to finish.

    Quantity
    As needed
    Scaling
    —

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 min without moving.
  4. Flip and move to slightly cooler heat.
  5. Cook 3–4 min more until tender through the core.
  6. Remove and dress with rice vinegar, sesame oil, honey, and sesame seeds if using.

Technique Applications

Technique Controls Purpose
Charring Very hot coals for 3–4 min, then cooler heat for 3–4 min Char cut faces and finish the cabbage core.

Principles

  • Acid balance — Dress the cabbage with vinegar, oils, and honey.

Phase Outputs

Key Phase Output Description
charred-cabbage Charred cabbage Four dressed cabbage halves for plating.

The source allows cabbage a short hold before plating so it can leave the fire before the steak sear.

PHASE E — HIBACHI SEAR AND REST

Illustrative service timing:

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

Ingredient Uses

Method

  1. Pat steak dry and rub lightly with neutral oil.
  2. Sear over the hibachi 45–60 s 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 min before slicing.

Technique Applications

Technique Controls Purpose
Searing 45–60 s per side; briefly sear edges; 10 min rest Build a charcoal crust quickly.

Principles

Phase Outputs Used

Phase Output Use
Oven-warmed fillet Use all of warmed-fillet from PHASE B as directed above.

Phase Outputs

Key Phase Output Description
rested-steak Rested steak Hibachi-seared fillet after its 10 min rest.

The brief hibachi finish adds radiant heat and smoke while limiting overshoot of the interior.

PHASE F — FINAL FRY AND SAUCE FINISH

May overlap: PHASE E — HIBACHI SEAR AND REST during the steak rest.

Illustrative service timing:

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

Ingredient Uses

  • Neutral frying oil

    Neutral frying oil. Source amount: as needed.

    Quantity
    As needed
    Scaling
    —
  • Butter
    Quantity
    20 g
    Scaling
    3.08%
  • Sesame oil
    Quantity
    5 g
    Scaling
    0.77%
  • Salt

    Salt. Source amount: to taste.

    Quantity
    As needed
    Scaling
    —
  • MSG

    MSG. Source amount: pinch.

    Quantity
    As needed
    Scaling
    —
  • Smoked paprika

    Smoked paprika. Source amount: pinch.

    Quantity
    As needed
    Scaling
    —

Method

  1. Fry potatoes at 190 C for 2–3 min 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.

Technique Applications

Technique Controls Purpose
Double frying Second fry 190 C for 2–3 min Crisp the exterior immediately before plating.

Phase Outputs Used

Phase Output Use
Reserved gochujang sauce base Use all of sauce-base from PHASE A as directed above.
Par-cooked fries Use all of par-cooked-fries from PHASE C as directed above.

Phase Outputs

Key Phase Output Description
finished-fries Finished fries Crisp, seasoned fries held hot for plating.
finished-sauce Finished gochujang sauce Warm sauce finished with butter and sesame oil.

Double frying separates cook-through from final dehydration for exterior crispness.

PHASE G — SLICE, PLATE AND SERVE

Illustrative service timing:

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

Ingredient Uses

  • Celtic grey sea salt

    Celtic grey sea salt. Source amount: to finish.

    Quantity
    As needed
    Scaling
    —
  • Black pepper

    Black pepper. Source amount: to finish.

    Quantity
    As needed
    Scaling
    —

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.

Principles

  • Textural contrast — Serve the sliced steak beside charred cabbage and crisp fries.

Phase Outputs Used

Phase Output Use
Charred cabbage Use all of charred-cabbage from PHASE D as directed above.
Rested steak Use all of rested-steak from PHASE E as directed above.
Finished fries Use all of finished-fries from PHASE F as directed above.
Finished gochujang sauce Use all of finished-sauce from PHASE F as directed above.

FAILURE MODES

Symptom Likely cause Corrective action
Pale or weak steak crust. Surface moisture remained after the oven phase, or coals were not fully established. Pat dry immediately before searing and wait for aggressive radiant heat before the hibachi finish.
Fries turn limp before plating. First fry did not dry enough internally, or the second fry started too early. Rest the first fry on a rack, then hold the second fry until the steak is nearly ready to rest.
Cabbage is burnt outside but rigid in the core. Heat stayed too intense after the first char. Move the cabbage to a slightly cooler zone after flipping and finish over moderated coals.
Sauce tastes harsh or greasy. Gochujang was under-cooked in the base, or butter and sesame oil were added over excessive heat. Bloom the paste fully in Phase A and whisk in finishing fats only over low heat.