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Pan Seared Fullblood Wagyu Strip Steak with Truffled Smashed Potatoes
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Jess Pryles
Take the Fullblood Wagyu strip steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
When starting this recipe, take the steaks out of the refrigerator and place them on a plate. Allow them to sit at room temperature while you prepare the potatoes.
PREPARING THE POTATOES
Bring a large saucepan with water to boil.
Add the baby potatoes, and cook for 15-20 minutes until fork-tender.
Prepare the sheet pan by pouring the olive oil directly on it. Spread the olive oil across the surface.
Preheat an oven to 375°F.
Drain the potatoes using a colander, and pour them onto the oiled sheet pan.
Use the potato smasher to lightly press each potato onto the pan. The skins may split slightly.
Drizzle the tops of the potatoes with the truffle oil, coating the potatoes well.
Add 3/4 teaspoon of salt (reserve the remaining salt for later) and the freshly ground black pepper to the potatoes on the sheet pan.
Place potatoes into the preheated oven, and cook for 30-40 minutes or until crisp and browned on top.
Do not flip or move the potatoes during the cooking process.
PREPARING THE FULLBLOOD WAGYU STRIP STEAKS
While the potatoes cook in the oven, heat a skillet over high heat.
Remove the strip steaks from the packaging, and pat them dry on both sides with a paper towel.
Then, use the remaining salt to season the steaks well on both sides.
Place the steaks into the hot skillet.
Flip the steaks continuously through the entire cooking process.
Note: You should flip them every 15-20 seconds.
The Fullblood Wagyu strip steaks will develop a deep crust as they cook, but the constant motion will prevent them from being overcooked on one side.
Remove the steaks from the skillet when the internal temperature reads 125°F (for rare doneness).
Place the Fullblood Wagyu strip steaks onto a cutting board, and cover them loosely with foil.
Allow the steaks to rest 10-15 minutes.
Slice the steaks, and serve them with the truffled smashed potatoes.
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