Glassy Ribeye Tataki

Glassy Ribeye Tataki is a bold yet classy dish featuring seared ribeye rolls filled with crisp Granny Smith apple, fresh jalapeño, green onion, and cilantro, served over lightly dressed sweet potato glass noodles with loud ponzu, broccoli sprouts, avocado, Fresno chiles, chili crunch, and crispy shallots.

Yield: 4 servings
Prep Time: 30 minutes plus chill time
Cook Time: 15 minutes
Special Equipment: Sharp knife

Ingredients

• 2 large 1 inch ribeyes

• SPG blend seasoning

• Neutral oil

• Flaky finishing salt

  Glass Noodles:

• 2 packs sweet potato glass noodles

• Small drizzle sesame oil

• Small amount loud ponzu

• Roll Filling:

• 1 Granny Smith apple, cut into thin matchsticks

• White and light green parts of 3 green onions, cut into thin matchsticks

• 1 fresh jalapeño, cut into very thin matchsticks

• Small cilantro leaves

• Tiny squeeze lime, optional

  Avocado:

• 1 avocado, diced

• Tiny drizzle sesame oil

• Squeeze lime

• Pinch kosher salt

  Loud Ponzu:

• ½ cup ponzu

• 1 tbsp soy sauce

• 2 tsp lime juice

• 1 tbsp orange juice

• 1 tsp Fresno chile brine

• 2 tsp honey

• 1½ tsp sesame oil

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 to 2 tsp chili crunch oil

• ½ tsp orange zest

  Toppings:

• Fresno chile slices

• Sriracha

• Broccoli sprouts

• Crispy shallots

• Small amount fried garlic

• Chili crunch

• Toasted sesame seeds

• Green onion tops

Directions

1. Season ribeyes lightly with SPG blend 1 to 3 hours before cooking and refrigerate uncovered.

2. Whisk together all loud ponzu ingredients. Taste and adjust until balanced, glossy, bright, and lightly sweet. Reserve extra for serving.

3. Boil glass noodles until tender. Rinse cold, drain very well, and cut slightly with kitchen shears. Toss lightly with a drizzle of sesame oil and a small spoonful of loud ponzu.

4. Toss diced avocado with sesame oil, lime juice, and kosher salt.

5. Trim only loose exterior fat from the ribeyes. Sear over very high heat with a light coating of oil for about 45 to 60 seconds per side until a deep crust forms while keeping the center rare. Rest 5 to 10 minutes, then place in the freezer 10 to 15 minutes to firm for slicing.

6. Slice ribeye very thin across the grain. For each roll, add 2 to 3 apple matchsticks, 2 to 3 green onion matchsticks, 1 to 2 jalapeño matchsticks, and 1 cilantro leaf, then roll gently.

7. Create a restrained nest of glass noodles on a shallow plate. Tuck broccoli sprouts around the noodles, arrange ribeye rolls over the top, and place avocado cubes in small clusters.

8. Top each roll with a Fresno chile slice, a tiny dot of sriracha, a pinch of crispy shallots, toasted sesame seeds, and a light sprinkle of flaky salt. Add small dots of chili crunch around the plate and serve extra loud ponzu on the side.