American Wagyu Steak & Hasselback Potatoes with Benziger Winery Class Page

Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate

Members only

Before you start

  1. Just before cooking, remove the steak from its packaging. Set aside on a paper towel-lined plate to temper.

What you'll learn

  • Learn how to cook a steak perfectly!
  • Master the art of hasselback potatoes
  • Develop your palate and dive deep into wine pairing deliciousness!

Mise En Place

Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Pastry Brush
Sauce Pot
Sheet Tray

Shopping List

Culotte Steaks, 2x

Russet Potatoes, 2x

Unsalted butter, 8 tbsp

Rosemary, 2 sprigs

Garlic, 2 cloves

Asparagus, 1 bunch

Shallot, 1x

Canola oil, 1/4 c

Balinese Truffle Salt

Cream, 1/2 c

Dijon Mustard, 1 tbsp

Worcestershire, 1 tsp

Black pepper, to taste

Sherry or apple cider vinegar, to taste


  1. 1 hour before cooking, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper
  2. Preheat the oven to 450F.
  3. Wash and dry the potatoes. Place the potatoes onto a cutting board and slice one side to give you a stable base.
  4. Using chopsticks or a wooden spoon on either side, cut thin slices into the potato without going all the way through it. This will create the layered effect in the hasselback potatoes.
  5. Place 6 tablespoons of butter into a small pot and melt over low heat. Add half of the rosemary and a few cloves of garlic en chemise to the pot to infuse the flavor. Crush a few more cloves of garlic en chemise, the remaining rosemary, and 2 tablespoons of butter for your basting kit.
  6. Brush the potatoes with the clarified butter, season them with Balinese Truffle Salt, and transfer them to the oven for 30 minutes.
  7. While the potatoes are cooking, it’s time to prep the rest of the ingredients.
  8. Peel and finely mince 2 tablespoons of shallot.
  9. Snap off the woody ends of the asparagus and cut into 2 inch pieces. Transfer the asparagus to a mixing bowl, add a drizzle of oil, and season with Balinese Truffle Salt.
  10. Lay the asparagus in a single layer on a sheet tray lined with parchment paper and reserve until ready to cook.

How to cook

  1. After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the clarified butter, and place them back into the oven for 15-20 more minutes or until they are golden brown, delicious, and cooked through.
  2. Season the steaks on all sides with Balinese Truffle Salt.
  3. Heat a large saute pan over high heat.
  4. Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan.
  5. While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 4-5 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
  6. Add the rosemary, garlic, and 2 tablespoons of butter to the pan and baste the steak.
  7. Remove the steak from the pan and set aside on your cutting board, topped with garlic and rosemary, to rest.
  8. While the steak is resting, it’s time to make the sauce and finish the asparagus.
  9. Add the asparagus to the oven and cook for 5 minutes until al dente.
  10. Heat the saute pan the steak was cooked in over medium low heat. Add the shallots to the pan and cook for 1-2 minutes or until softened.
  11. Once the shallots have cooked, add the Sauce Diane to the pan and bring to a simmer, stirring to emulsify.
  12. Remove the pan from the heat and season with Balinese Truffle Salt, vinegar, and black pepper to taste.
  13. Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of Balinese Truffle Salt.
  14. Carve the steak and plate the asparagus decoratively underneath the steak. Place the hasselback potatoes alongside, top the dish with a drizzle of sauce, and a finishing touch of Balinese Truffle Salt. Dig in and enjoy!!!

From the chef

Indulge in a culinary journey with Chef Tyler and Benziger Winery with our American Wagyu Steak & Hasselback Potatoes class. Experience the perfect combination of culinary expertise and fine wine as Chef Tyler guides you through the art of cooking succulent American Wagyu steaks paired with delectable hasselback potatoes.

Don't forget to purchase the recommended pairing for this class, 2019 Tribute and the Biodynamic Olive Oil.

Click here to purchase the wine pairing.
Click here to purchase the olive oil.

Elevate your dining experience as you explore the nuances of wine pairing with Benziger's esteemed 2019 Tribute wine—a tantalizing red wine blend of Bordeaux varietals. With Chef Tyler's expert instruction, you'll develop your palate and gain valuable insights into the art of harmonizing flavors to create a truly unforgettable dining experience. Whether you're a novice cook or a seasoned epicurean, this class promises to tantalize your taste buds and elevate your culinary skills to new heights.

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