Soy and Whisky Rib Eye

Method

For the Soy Whisky Ribeye

1. Heat a water bath to 145 degrees F/ 60 degrees C.
2. Cut the veal into 1½-inch steaks and place the veal in a vacuum seal bag with 2 tablespoons of soy sauce, 2 tablespoons of whisky, and 2 tablespoons of pineapple juice. Seal to 99%.
3. Place the rest of the marinade ingredients in a small saucepot and reduce to a syrupy consistency.
4. Place the bag into the water bath and make sure it is submerged. Cook for 2 hours to an internal temperature of 130 degrees. Remove from the bag and pat dry.

For the Bacon Bread Pudding

1. Preheat the oven to 325 degrees F.
2. Render the bacon in a skillet until crispy. Remove the bacon and add the bread to the pan and lightly brown.
3. Combine the egg yolks, eggs, cream, milk, and salt in a bowl. Soak the bread in the mixture for 15 minutes, stir in the cheese and bacon.
4. Butter a ½ hotel pan, bake for 30-40 minutes, covered, cut into squares once cooled.

For the Asian Pears

1. Cut the pears into 6-8 wedges removing the center core and tossing with thyme, oil, pepper, and salt.
2. Grill the pears on both sides until nicely charred and slightly softened. Drizzle with lemon juice.

For the Carrots

1. Preheat the oven to 425 degrees F. Place the honey, oil, coriander, cumin seeds, thyme, and ginger in a large bowl with salt and pepper.
2. Add the carrots and mix well until coated, then spread them out onto a sheet tray. Roast in the oven for 15 minutes, stirring gently once or twice until thoroughly glazed.
3. Sear the veal in a hot skillet with the butter until brown, about 3-4 minutes per side, rest for 2-3 minutes after.

To Assemble

1. Place a round of bread pudding on the plate, a few pears next to it, 3-4 pieces of carrots, and rest the veal against the bread pudding. Drizzle with the whisky soy reduction.