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Pan Seared Coffee and Spice Rubbed Fullblood Wagyu Strip Steak Over Roasted Butternut Squash
Prep Time: 3 1/2 Hours
Cook Time: 1 Hour
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu bone-in strip steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE COFFEE AND SPICE RUB
Mix the ancho chile powder, ground coffee, brown sugar, smoked paprika, dried oregano, freshly ground black pepper, ground coriander, mustard powder, ground red pepper flakes, ground cumin, and kosher salt in a small bowl.
Coat the Fullblood Wagyu bone-in strip steak in 5 teaspoons of the rub. Save the extra rub for the butternut squash.
Place the steak on a plate (uncovered), and set it in the refrigerator. Let it sit there for 3 hours.
PREPARING THE ROASTED BUTTERNUT SQUASH
After 3 hours, take the steak out of your refrigerator, and place it on your kitchen counter. Allow the steak to sit at room temperature for 1 hour while you prepare the squash.
Preheat your oven to 350°F.
Place the cubes of butternut squash in a medium size bowl.
Lightly coat the pieces of squash with a 1/4 cup of grapeseed oil.
Sprinkle 2-3 tablespoons of the coffee and spice rub on the squash.
Then, lay the pieces of butternut squash out on a baking sheet.
Bake for 40-50 minutes until the squash is tender.
PREPARING THE FULLBLOOD WAGYU BONE-IN STRIP STEAK
Preheat the oven to 400°F.
Heat 2 tablespoons of grapeseed oil in a large cast iron skillet over medium-high heat.
Sear the Fullblood Wagyu strip steak for 2 minutes on each side to create a nice crust.
Transfer the skillet to the preheated oven. Cook the steak for about 5-7 minutes for medium-rare doneness.
Transfer the steak to a cutting board, and let it rest for 10 minutes.
Slice the Fullblood Wagyu strip steak into 1/2-inch-thick slices.
Serve the steak slices over the roasted butternut squash, and enjoy!
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