pepper. Using an immersion blender, blend the ingredients well. Cool the marinade completely.
Combine the steaks and the marinade in a container. Cover and refrigerate for 4 hours. Drain the marinade from the steaks then keep the steaks covered and refrigerated until you’re ready to cook them.
To make kimchee sauce:
Place the gelatin in a bowl of ice cold water and set aside until the gelatin softens, about 5 minutes. Meanwhile, bring the 1/2 cup of water to a boil in a small saucepan over high heat. Add the butter and blend with an immersion blender. Add the vinegar, daikon, sambal sauce, ginger, fish sauce, garlic, and honey, then blend well again with the immersion blender. Remove the gelatin from the ice water and stir it into the butter mixture until it is dissolved. Keep the sauce hot.
To prepare cabbage:
Using a 2-inch-round cutter, cut out 18 discs each of green cabbage leaves and red cabbage leaves.
Cook the green cabbage discs in a large saucepan of boiling lightly salted water for 30 seconds, then remove the cabbage discs from the boiling water and transfer them to a bowl of ice water to cool. Remove the cabbage discs from the ice water and pat them dry with paper towels. Repeat with the red cabbage discs.
Heat the oil in a heavy large sauté pan over medium-high heat. When the pan begins to smoke, add the steaks. Reduce the heat to medium-low and cook the steaks until the are very dark on all sides (due to the marinade caramelizing) and the internal temperature of the steak registers 130°F to 135°F on an instant-read meat thermometer, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 3 minutes before slicing.
Meanwhile, steam the cabbage discs in a Japanese bamboo steamer until they are hot. Remove the cabbage discs from the steamer and toss them in a small bowl with the olive oil and season them with salt.
BONE MARROW (Optional)
4 cups water
2 tablespoons hickory smoke powder
1 tablespoon kosher salt
6 beef marrow bones (about 1 3/4 pounds)
2 tablespoons kosher salt
1 tablespoon hickory smoke powder
Grey sel de Guerande
To brine the marrow bones:
Combine 4 cups of water, smoke powder, and salt in a small saucepan over high heat and stir just until the water is warm and the salt dissolves. Set the brine aside to cool to room temperature. Place the marrow bones in a container and cover with the brine (the bones should be completely submerged in the brine). Cover and refrigerate overnight.
To cook the marrow bones:
Place the bones in a large saucepan then add enough cold water to cover the bones completely (about 6 cups of water). Add the kosher salt and smoke powder and set the pan over medium-low heat. Bring the water to 175°F, then allow the bones to cook at this temperature for 2 minutes, or until bone marrow is very hot on the outside. Cooking the bones at this temperature and for just a couple of minutes ensures the marrow doesn’t melt too much. Remove the bones from the water and set them aside until they are cool enough to handle. Using a paring knife, cut between the bone and the marrow to loosen the marrow and remove the marrow intact as a cylinder. Place the marrow in a bowl of ice water until it is firm again (like the same texture of cold butter). Cut the marrow into 3/4-inch-thick rounds.
Place the marrow slices on a sizzle platter or on the back of a heavy baking sheet. Using a blow torch, wave the flame over the top of the marrow slices until they are charred on top. Sprinkle the marrow with grey salt and serve.
Lay the green and red cabbage discs on 6 large plates. Spoon the kimchee sauce over the cabbage. Lay the steak slices on top of the cabbage. Place 2 slices of marrow alongside the steaks on each plate and top each plate with 3 slices of each pickled vegetable. Garnish with the shiso leaves and serve.
2 cups water
1 cup rice vinegar
1/2 cup distilled white vinegar
2 tablespoons granulated sugar
1 cauliflower, florets only
1 small kohlrabi, peeled
1 watermelon radish
Combine the 2 cups of water, rice vinegar, white vinegar, and sugar in a small saucepan and bring to a simmer over high heat.
Cut the cauliflower florets, kohlrabi, and radish on a mandolin into 1-mm-thin slices. Place the cauliflower, kohlrabi, and radish slices in 3 separate vacuum bags then divide the pickling liquid among the bags, adding enough to each bag to submerge the vegetables completely. Set the bags aside until completely cooled. Vacuum seal the bags at 99% and refrigerate overnight.