Cocoa and Chile Crusted Wagyu Ribeye with Salad

Cocoa and Chile Crusted Wagyu Ribeye with Strawberry Balsamic Salad

Prep Time: 80 Minutes 
Cook Time: 20 Minutes
Servings: 2-4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

• 2 Double 8 Cattle Company Fullblood Wagyu Boneless Ribeye Steaks
• 2 TBSP Grapeseed Oil

• 2 TBSP Ghirardelli Cocoa Powder
• 1 TBSP Kosher Salt
• 1/2 TSP Freshly Ground Black Pepper
• 1 TBSP Ancho Chile Powder
• 1 TSP Brown Sugar

• 5 Large Strawberries (stems removed, sliced)
• 1/4 CUP Sugar
• 1/2 CUP Water
• 1/2 CUP Balsamic Vinegar
• 1/2 CUP Olive Oil
• 1/2 CUP Grapeseed Oil
• 2 TSP Kosher Salt
• 1/2 TSP Freshly Ground Black Pepper

• 3 CUP Baby Spinach (stems removed, washed)
• 1/2 Small Red Onion (peeled, sliced thinly)
• 6 Strawberries (stems removed, sliced thinly)
• 1/2 CUP Shaved Parmesan Cheese

• 1/2 CUP Raw Pistachios
• 1/4 CUP Powdered Sugar
• 3 TBSP Water
• 1/2 TSP Kosher Salt
• 1/2 TSP Ancho Chile Powder

Tools

• 2 Small Bowls
• Large Plate
• Small Non-Reactive Saucepan
• Blender
• Baking Sheet
• Parchment Paper
• Large Cast Iron Skillet

FIRST STEP

Take the Fullblood Wagyu boneless ribeye steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe. 

PREPARING THE STEAK RUB

In a small bowl, mix the cocoa powder, ancho chile powder, brown sugar, kosher salt, and black pepper together. This is your steak rub.

Place the Fullblood Wagyu ribeye steaks on a large plate, and sprinkle them with the steak rub.

Rub the blend into the Wagyu steaks, coating them generously.

Let the Wagyu steaks sit out at room temperature for 1 hour like this.

Make the salad dressing and salad during this time.

PREPARING THE SALAD DRESSING

In a small, non-reactive saucepan, heat the sliced strawberries, water, and sugar over medium-high heat.

Once the pan comes to a boil, lower the heat to medium-low. Simmer for 10 minutes.

Once simmered for 10 minutes, place the contents of the saucepan into a blender.

Add the balsamic vinegar to the blender as well, and blend until smooth.

With the blender running, remove the center piece in the lid. Slowly drizzle in the olive oil and grapeseed oil.

Once all the oil is emulsified, add in the kosher salt and freshly ground black pepper.

Season to taste with additional salt and pepper if desired, and place the salad dressing in the refrigerator until ready to serve.

NOTE: Dressing can be made up to 1 week in advance.

PREPARING THE CANDIED PISTACHIOS

Preheat oven to 375°F.

In a small bow, mix together the powdered sugar, water, kosher salt, and ancho chile powder.

Fold the raw pistachios in, and coat them with the sugar mixture.

Place the coated pistachios on a parchment paper-lined baking sheet, and bake for 10-12 minutes or until golden brown.

Reserve.

PREPARING THE WAGYU STEAKS

Heat a large cast iron skillet over medium-high heat with the 2 tablespoon of grapeseed oil.

Once the oil is slightly smoking, add the cocoa and chile crusted Wagyu ribeye steaks to the pan.

Sear the Wagyu steaks for 3 minutes per side for a medium-rare finish or 4 minutes per side for medium finish.

Place the seared Wagyu steaks on a cutting board, and allow them to rest for 10 minutes.

FINAL STEPS

Place the baby spinach on a platter, and top with sliced strawberries, sliced red onion, shaved parmesan cheese, and a 1/2 cup of the candied pistachios.

Place the previously prepared salad dressing on the side.

Once the Wagyu ribeye steaks have rested for 10 minutes, slice them against the grain into half-inch-thick pieces.

Serve the Wagyu steak slices with the strawberry balsamic salad, and enjoy!