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Smothered Wagyu Top Round Tenderized Steak
Prep Time: 20 Minutes
Cook Time: 4 Hours
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu tenderized top round steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU STEAK
Preheat your grill to 300°F (or medium).
On the stove, heat 1 tablespoon of butter in a braising pan over high heat.
Once the pan is hot, add the Wagyu top round tenderized, and sear.
Continue cooking until each side of the Wagyu steak is thoroughly browned.
Once this occurs, take the Wagyu top round tenderized out of the pan, and set it aside.
PREPARING THE BRAISING LIQUID
Reduce the heat to medium.
Add 1 tablespoon of butter to the same braising pan.
Once the butter has melted, add the sliced mushrooms and onions. Cook until softened.
Next, add the minced garlic, and cook until fragrant (approximately 1 minute).
Stir in the beef broth and Worcestershire sauce, while using a spatula to scrape up any brown bits on the bottom of the pan.
Return the Wagyu top round to the braising pan, and sprinkle the onion soup mix on top.
Place a lid on the pan, and transfer the braising pan to the preheated grill.
Cook for 3-4 hours until the meat is tender.
Once the Wagyu steak has finished braising, remove it from the pan, and tent with aluminum foil. Save the liquid in the pan.
Bring the remaining braising liquid from the pan to a boil over medium-high heat on the stove.
Whisk in the slurry (1 tablespoon corn starch and 1 tablespoon water) in batches. Mix until the gravy begins to thicken.
Once your desired consistency has been reached, season to taste with kosher salt and freshly ground black pepper. This is your gravy.
NOTE: If a thinner gravy is desired, add more beef broth to the mixture.
Cut the Wagyu top round steak against the grain, and top the steak slices with the gravy.
Garnish with parsley, serve, and enjoy!
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