In a blender pour the water and burger binder. Blend until it begins to thicken and slowly emulsify the coconut fat into the burger binder and water mixture.
There are a number of ways to prepare the marbling fat:
Option 1: Place the marbling fat into a shallow metal pan. Place the fat in the refrigerator and cool this until it is firm. Once the mixture has set, use a fork to scrape the fat into little pea sized and smaller pieces
Option 2: Place the marbling fat into a silicone mold. Place the fat in the refrigerator and cool it until it is firm. Once the mixture has set, use gloves to remove the marbling fat and grate the marbling fat over the large holes on a cheese grater.
Option 3: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Use a chef’s knife to roughly chop the fat into pea sized pieces.
Option 4: Place the marbling fat into a shallow metal pan covered with parchment paper. Place the fat in the freezer and freeze until it is solid. Break the sheet of fat up by hand and place it in a high powered blender and pulse until broken up into pea sized bits. This blender will need to be akin to a vitamix or other.
Chef’s Note: If you are making the marbling fat with a coconut oil that is a different brand from the Druids Grove Purified Coconut Oil, you may have a harder time breaking up the fat emulsion due to different coconut oils having different properties.
Important: This is enough for 4 lbs of plant based meat, do not use this entire amount for one recipe.
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. Measure out 75g of the 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.