Is this the Ribeye of Salmon steaks?

The salmon steak is often treated as a second-class cut compared to the filletFilletA boneless portion of meat or fish removed from the main body of the animal., but with the right modernist techniques, it can rival a prime ribeye steak in texture and rich flavour. ChefSteps demonstrates how to transform a whole salmon into thick-cut steaks that offer a perfectly caramelised crust on the outside and a buttery, succulently tender interior. By combining precision sous videSous VideVacuum-sealed cooking in a precisely controlled water bath. cooking with a hard finish on the grillGrillTo cook using direct radiant heat., chefs can achieve a level of consistency and texture that is difficult to replicate with traditional direct-heat methods.

Butchery and the Cure Process

The process begins with whole fish butchery, portioning the salmon into exceptionally thick, bone-in steaks that mimic the profile of a beef ribeye. To prepare the fish for the water bathWater BathAnother term for a bain-marie, in which controlled heat is provided through surrounding water. and the grillGrillTo cook using direct radiant heat., it undergoes a wet curing process. This is not just about seasoning; it structuralises the protein. The cureCureTo preserve and season food using salt, sugar, smoke, acid or combinations of these. uses a precise blend of smoked salt, brown sugar, and hickory liquid smoke. This mixture draws out excess moisture, firming up the flesh so it holds together on the grill, while deeply infusing the fish with a classic wood-smoke profile. Curing the fish prior to cooking ensures that the seasoning penetrates to the bone, protecting the delicate flesh from drying out during the subsequent cooking stages.

Sous Vide Precision and Live Fire Finish

Once cured, the salmon steaks are cooked using sous videSous VideVacuum-sealed cooking in a precisely controlled water bath.. This low-temperature, vacuum-sealed technique ensures the fish reaches the exact desired internal temperature from edge to edge, keeping the delicate fats and moisture locked inside. This step completely eliminates the guesswork of cooking thick-cut fish.

The final stage takes the cooked salmon from the water bathWater BathAnother term for a bain-marie, in which controlled heat is provided through surrounding water. straight to a roaring hot grillGrillTo cook using direct radiant heat.. Because the interior is already perfectly cooked and set, the goal on the grill is purely cosmetic and textural: a rapid, high-heat searSearTo expose food to high heat to develop a browned exterior. to caramelise the natural sugars and the brown sugar from the cureCureTo preserve and season food using salt, sugar, smoke, acid or combinations of these., creating a charred, smoky crust. This combination of modernist temperature control and traditional wood-fire finishing delivers a steak with a contrast of textures—crisp and smoky on the outside, incredibly tender and rich on the inside.