Smoked Rib Filet
with Yuzu Bone Broth
- 4 (6-8 ounce) Certified Angus Beef® rib filets
- 2 teaspoons coarse kosher salt
- 1 teaspoon coarse cracked black pepper
- 1 quart low sodium beef broth or stock (homemade or store bought)
- 1 cinnamon stick
- 2 whole star anise
- 1 tablespoon coriander seeds, cracked
- 1 yellow onion, sliced
- 1 tablespoon yuzu juice concentrate
- Season ribeye filets with salt and pepper and prepare a smoker to 200°F. Place in smoker, allowing room for air flow between the steaks. Smoke 1-2 hours or until they reach an internal temperature of 115°F.
- While steaks are smoking, make the broth. In a 2-quart sauce pan, combine beef broth, cinnamon, star anise, coriander seeds and onion. Bring to a boil, then reduce to a very low simmer, allowing aromatics to fully infuse, 1 hour. Strain all solids from broth, add yuzu juice, set aside and keep warm.
- Prepare a gas or charcoal grill to direct high heat (500°F). Sear steaks 2-3 minutes per side to develop a crust. Rest steaks at least 5 minutes before slicing.
- Slice steaks and serve in shallow bowls. Pour warm yuzu bone broth over slices and enjoy.
Rib filets are ribeye steaks with the outer rib cap removed, creating a fully flavored steak with the shape of a tenderloin filet. The combination of rich and smoky ribeye filets with a deep, beefy and acidic broth is a sublime pairing. The aromatics in the broth bring layers of flavor to a fairly straight forward beef dish. You can sear on the grill after the filets are smoked or sear in a cast iron pan to finish the crust.