
Grilled Wagyu Beef Tasting
Chef Tyler
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Japanese
Author:
Chef Tyler
Servings
1-2
Prep Time
45 minutes
Cook Time
20 minutes
Hey everyone, Chef Tyler here! Treat yourself to a mouthwatering Grilled Wagyu Beef Tasting experience. 🥩✨ We’ll start by selecting the finest cuts of Wagyu beef, marinating them in a savory blend of herbs and spices. On the grill, we’ll sear each piece to juicy perfection, enhancing its natural flavors. Pair with a refreshing side salad and your favorite wine for an unforgettable dining adventure. Enjoy! 🥗🍷🔥
Ingredients
Steaks
-
1 5 ounce Japanese A5 top sirloin steak
-
1 8 ounce American wagyu top sirloin steak
-
1 8 ounce dry-aged American wagyu top sirloin steak
- 2 tablespoons canola oil
-
S&P Seasoning
Chimichurri
- 4 garlic cloves
-
2 chili peppers
-
¼ bunch oregano
-
1 bunch parsley
- 2 tablespoons red wine vinegar
- ½ cup olive oil
Steak Fries
- 2 russet potatoes
-
6 ounces hardwood smoked bacon
-
½ bunch scallions
-
½ cup sour cream
-
4 ounces aged cheddar cheese
- 2 tablespoons canola oil
MISE EN PLACE🔪
- Cutting board
- Knife
- 2 sheet pans lined with parchment paper or aluminum foil
- Pan spray
- Mixing bowl
- Cheese grater
- Blender
- Grill pan or outdoor grill
- Tongs
- Black pepper
- Red wine vinegar
- Olive oil
- Canola or vegetable oil
Directions
After Receiving the Box
Remove the steaks from the packaging and dry thoroughly with paper towels.
- Transfer the steaks to a plate and place them in the fridge, uncovered, to dry out before class.
15 Minutes Before Cooking
If you’re using a grill, get it pre-heated on high heat!!!
- Remove the steaks from the fridge and place them on the counter to temper.
PREP🥒
Preheat your oven to 375F.
- Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
Transfer to a mixing bowl along with 2 tablespoons of canola oil and a pinch of S&P Seasoning. Toss to coat.
- Spray one lined sheet tray with pan spray. Line the steak fries on the trays, leaving space between each fry.
- Transfer to the oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.
- Lay the bacon on the second sheet tray and cook for 15 minutes or until crispy. Reserve on paper towels once crispy.
- Grate the cheese and slice the scallions. Once the scallions are sliced, plunge them into ice water so they curl.
- For the chimichurri: Peel and slice two cloves of garlic. De-seed and brunoise the chilis.
- Wash and coarsely chop the parsley and oregano.
Place the sliced garlic, parsley, oregano, red wine vinegar, and olive oil into a blender with a pinch of S&P Seasoning.
- Blend on medium speed until a uniform mixture forms.
- Add the chilis and blend. Taste and adjust the seasoning. Transfer to a bowl and reserve until ready to plate. This is the chimichurri. If you have excess chimichurri, store it covered in the fridge for up to a week!
HOW TO COOK 🍳
Make sure that the grill is nice and hot!! If using a grill pan, preheat the pan on high heat.
Rub the steaks down with 1 tablespoon of canola oil. Season on all sides with S&P Seasoning and a little black pepper.
- Grill the steak on high heat, flipping every 30 seconds, until you reach your desired doneness, about 2-3 minutes for a solid medium-rare (or adjust the time according to your preferences).
- Transfer to a cutting board to rest.
When the fries are done, plate them up loaded fashion for dad, with sour cream, crumbled bacon, scallions, cheddar cheese, and a sprinkle of S&P Seasoning.
Slice the beef, making note of the differences between the steaks! Lay them out on their own plate and finish with just a pinch of S&P Seasoning.
- Serve the fries on one platter, beef on its own, with the chimichurri as a condiment. Thank your dad for being the best in the world and walk him through an incredible tasting of wagyu beef!