Active Time: 40 Minutes
Total Time: 2 – 24 Hours
In a clean blender add the ice cold water and begin mixing on medium speed. Add the burger binder in and this should make a very thick white mixture. The water must be ice cold. If it is not ice cold the steak will come out too soft.
Slowly drizzle in the coconut oil 1 tsp at a time until it is completely mixed together. This will take some time, scrape down the sides periodically to make sure the entire mixture is smooth and uniform.
Remove the thickened fat mixture and separate it into 3 portions. ⅓ will be added to the meat mixture, the other ⅔ will need to be placed in a zip top bag and spread to remove any large air bubbles. This mixture should be about ¼-½ inch thick. It does not need to be perfectly even. It will look better if it is uneven. Place the binding fat in the freezer and freeze this semi solid, about 2 hours.
Depending on the cut of steak this binding fat can be tailored to your liking. A ribeye style steak will require larger portions of fat and a tenderloin will require just a thin layer. This will all be up to your creativity.
In a container dry mix together the beet powder, cocoa powder, and burger binder.
Pour the water, amino acids, and liquid smoke into a clean blender.
Begin blending and create a vortex. Pour in the dry ingredients and blend until incorporated. About 15 seconds.
Pour the textured wheat protein into a stand mixer along with the wet ingredients. Mix until just combined. Cover and allow this 20-30 minutes to fully hydrate.
Mix together the garlic powder, onion powder, nutritional yeast flakes, white pepper, faba bean protein, beet powder, transglutaminase TI, vital wheat gluten, umami powder, and malt vinegar powder.
Sprinkle this mixture into the stand mixer with the hydrated textured wheat protein and mix until just combined.
Add the ⅓ of binding fat and mix until just combined. Add the 75g of marbling fat and mix until barely combined.
Place this in the refrigerator and allow this to hydrate for 10 more minutes.
Shape this meat into your desired portion size, anything works. This is where the muscle will take shape. If you want to do a steak with multiple muscle cuts similar to a ribeye. You will need a flat wide muscle cap and a cylindrical center cut. Once the “muscle” structure has been shaped they must be set in the vacuum sealer, food saver or zip top bag to remove air.
Place the “muscles” into a vacuum seal bag or a food saver bag. Remove any excess air with a vacuum sealer or a food saver. If you do not have a food saver you can place this into a zip top bag and press it to remove any air.
Remove both the binding fat and plant based steak from the bags.
Add the binding fat to the outside of the steak to your liking. The frozen sheet of binding fat will make it easy to layer if need be.
Once it thaws and lays over the steak place it in a new food saver bag and seal it once more. At this point you can add the multiple muscles to the steak if that is what you chose.
Allow the steak to rest overnight, in doing so you will notice the beet color creep into the white of the binding fat. This will allow the binding fat to brown for an even color. If the steaks are cooked too soon the binding fat will remain white and it will look off.
Season the steak in any way you want and cook to your liking from medium rare(125°F) to well done (165°F).
Serve immediately and enjoy.
May 3, 2021 6:13 pm
Honestly…. I haven’t tried this but I applaud your efforts in the test kitchen. But seriously, before I put the amount of time and attention into creating a faux rib eye steak….. I’d just as soon eat a bean burger.
May 4, 2021 8:34 am
Low Sugar Beet Powder. I cant find it on Modernist Pantry and you have mentioned in past videos that it makes a difference. Can you suggest a brand?
May 4, 2021 10:28 am
We like Sunfood Organic.
June 2, 2021 1:24 pm
I made the steak and it was great. Do you think I could use this method to make ribz?
June 9, 2021 4:00 pm
ABSOLUTELY! My kids loved the morningstar riblets and I’ve been trying to recreate them for years. This analog recipe is PERFECT! There’s a guy on Etsy selling the molds. Just tweek the spices: smoked paprika, cayenne pepper, sage, etc…
January 18, 2022 8:54 am
I’m in the process of making this and idk the measurements for tbsp etc seem off for the binding fat and wet mixture. When I combine the wet mixture it’s jelly not liquid. And the binding fat was barely enough to separate into 3 so I had to make another batch and add more water to the wet mixture so that it can hydrate the twp. Hopefully it’ll help the end result
January 18, 2022 10:08 am
We’ve double checked the ingredient amounts and everything is correct. The burger binder mixture will be very viscous, so describing it as jelly like is correct.It should be just enough water to hydrated the TWP. If you are having trouble with hydrating the TWP allow it to sit for a little bit longer, and stir it a few times. This will allow all of the pieces to be exposed to the water and fully hydrated. This recipe does have a small amount of water so that it is firm when it is cooked. The addition of more water will result in a softer final texture.
January 18, 2022 12:45 pm
Ooooh okay , makes sense. The video I seen on YouTube had so much water compared to what I seen in my blender but it’s probably because that’s just a bigger batch or I never actually seen the final blend cuz it cuts to adding it to the twp! Thank you!