PAN SEARED WAGYU BEEF

  • Portioned American Wagyu Beef
  • Salt and Pepper

Instructions

  1. Allow the steaks to come to room temperature, and pat dry. This will allow the steaks to cook evenly throughout.
  2. Season with salt and pepper on each side.
  3. Heat pan thoroughly on medium to medium high heat.
  4. For thin steaks, sear on 1 side for 45 seconds, flip once, and sear for 30 seconds for a rare cook. For thick steaks, sear for 1 minute on each side.
  5. Allow the steaks to rest for at least 5 minutes prior to serving.

  

 

GARLIC BUTTER HERB STEAK AND SEASONED POTATOES 

  • 2 American Wagyu Portioned Stesks
  • 1 tablespoon olive oil
  • ½ cup butter
  • 4 cloves minced garlic
  • 1 teaspoon minced thyme
  • Salt and Pepper

Instructions

  1. In a saucepan saute minced garlic and thyme.
  2. Add butter and saute until melted. Set aside.
  3. Allow the steaks to rest until they are at room temperature and pat them dry. This will allow the steaks to cook evenly.
  4. Season steaks generously with salt and pepper on both sides.
  5. Heat a cast iron skillet over high heat and add 1 Tablespoon of olive oil.
  6. Place the steaks in the cast iron skillet and cook to your desired temperature.
  7. As with any steak, it is important to only flip the steaks one time.
  8. When finished, brush steaks generously with garlic butter.
  9. Allow the steaks to rest for 5 minutes

   

 

POTATOES

  • 1 pound sliced potatoes
  • 4 cloves minced garlic
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped oregano
  • 1 teaspoon chopped thyme
  • 2 tablespoons

Instructions 

  1. Heat skillet on high heat and saute garlic.
  2. Add potatoes and olive oil.
  3. Add oregano, thyme, rosemary.
  4. Optional: Add salt and pepper to taste.
  5. Saute potatoes until tender.

  

 

SPICE-RUBBED GRILLED WAGYU TRI-TIP WITH CHIMICHURRI

  • 1 piece Wagyu Tri Tip
  • 1-2 Tbsp dark chili powder 
  • 1 Tbsp brown sugar (dark is the best but whatever you have on hand is fine) 
  • 1 ½ tsp dried oregano
  • 1 ½ tsp ground coriander 
  • 1 tsp kosher salt 
  • 1 tsp pepper
  • 1 tsp garlic powder 
  • 1 Tbsp olive oil

Instructions 

  1. Bring tri tip to room temperature
  2. Combine all seasoning thoroughly and taste for salt and pepper, adjust to your liking
  3. Pour and rub olive oil on the tri tip and sprinkle the spive mixture, rubbing in thoroughly on both sides
  4. Place tri tip on a lightly oiled, VERY HOT grill, cook for 4-6 on each side for medium rare to medium. 
  5. Take off heat and let rest.

   

 

CHIMICHURRI SAUCE

  • ¼ cilantro, chopped finely
  • 2 tsp red chili flakes (fine ground is best)
  • 2 Tbsp balsamic vinegar 
  • ¼ or more olive oil
  • 4 cloves of garlic, minced or pressed
  • ½ tsp salt
  • 1 tsp pepper

Instructions:

Combine all ingredients and taste for salt and pepper. Adjust seasoning to your taste. (I like it more fluid so I add more olive oil and balsamic vinegar)