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Pan Seared Miyazakigyu Wagyu Ribeye with Orange Miso Butter and Roasted Ponzu Asparagus
Prep Time: 45 Minutes (plus 24 hours for the butter)
Cook Time: 30 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu ribeyes from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE ORANGE MISO BUTTER (24 HOURS IN ADVANCE)
Add the softened butter and miso paste to a small bowl. Soften the ingredients in the bowl with the back of a spoon until smooth.
Add in the orange zest and green onion.
Place the butter mixture on an 8 inch x 8 inch piece of parchment paper, and roll into a tight log.
This can be done 2 days before making the Miyazakigyu Wagyu ribeyes and should be done at least 24 hours in advance, so the butter is firm and easy to slice into coins.
PREPARING THE ASPARAGUS
In a large Ziploc bag, add the trimmed asparagus, orange juice, minced ginger, grapeseed oil, and ponzu sauce.
Close the bag. Make sure the asparagus is coated in the marinade.
Let the asparagus marinate for 2-4 hours.
Preheat the oven to 400°F, and drain off the marinade into a small pot.
Place the asparagus in a small casserole pan. Roast the asparagus in the oven for 25-30 minutes.
Once the asparagus is done, start reducing the marinade in the small pot on the stove. This won’t take long.
The marinade should be reduced by 2/3 and be slightly thick (like maple syrup).
Pour the reduced marinade over the roasted asparagus, and toss to coat.
PREPARING THE MIYAZAKIGYU WAGYU RIBEYES
Pull the Miyazakigyu Wagyu ribeyes from the refrigerator 1 hour before you are ready to sear them.
Heat a large cast iron skillet on medium-high heat.
Add in 2 tablespoons of grapeseed oil, and heat until just slightly smoking.
Sear the ribeyes for 90 seconds per side for a medium-rare finish.
Let the ribeyes rest for 10 minutes. Then, cut the steaks against the grain into 1/2 inch strips.
Remove the parchment paper, and cut the log of miso orange butter into 1/4 inch coins.
Place the butter on top of the warm Miyazakigyu Wagyu ribeye strips.
Serve with the ponzu asparagus, and enjoy!
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