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Steak Diane with Miyazakigyu Wagyu Ribeye

Steak Diane with Miyazakigyu Wagyu Ribeye

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

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Mushroom Sauce
  • 1 Large Shallot (minced)
  • 1/2 LB Button Mushrooms (cut into quarters)
  • 2 Garlic Cloves (minced)
  • 1/2 CUP Brandy
  • 1 TBSP Dijon Mustard
  • 1 CUP Heavy Whipping Cream
  • 1 CUP Beef Stock
  • 2 TSP Worcestershire Sauce
Garnish
  • 2 TBSP Italian Parsley (minced)
Tools
  • Large Cast Iron Skillet
  • Large Stick Lighter (to Flambé)

FIRST STEPS

Pull the Miyazakigyu Wagyu ribeye out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

One hour before cooking the ribeye, pull the Miyazakigyu Wagyu ribeye from the refrigerator. Remove it from the packaging, and place it on a plate. Allow it to come up to room temperature.

PREPARING THE MIYAZAKIGYU WAGYU RIBEYE

Heat a large cast iron skillet on medium-high heat. Add the grapeseed oil to the skillet.

Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper.

Once the pan is slightly smoking and hot, add in the Miyazakigyu Wagyu ribeye.

Sear the ribeye on both sides for two minutes (for a medium-rare finish).

Once seared on both sides, remove the steak from the pan.

Place the steak on a cutting board to rest for 10 minutes before cutting.

PREPARING THE MUSHROOM SAUCE

Drain off all but one tablespoon of the fat from the pan (that the steak was cooked in).

Add in the minced shallots. Saute the shallots for about 3 minutes until they are translucent.

Then, add in the brandy.

Once the brandy is added, use a long stick lighter to flambé the brandy in the pan (make sure your hood fan is on, and keep hair back). First, light the flame. Then, slowly and carefully lower it into the pan until it catches. Lastly, pull back the lighter.

Once the flame dies out, add in the quartered mushrooms, minced garlic, beef stock, and Dijon mustard to the pan.

Let it reduce, and cook the mushrooms for about 10 minutes.

Once the stock is almost reduced/absorbed into the mushrooms, add in the heavy cream.

Reduce the heat to medium, and let the sauce thicken.

Once the sauce has thickened, add in the Worcestershire sauce.

FINAL STEPS

Season the sauce (to taste) with kosher salt and freshly ground black pepper.

Cut the Miyazakigyu Wagyu ribeye against the grain into half-inch slices.

Divide the mushroom sauce between two plates, and top with the seared slices of ribeye.

Garish with minced Italian parsley, serve, and enjoy!


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