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Wagyu Steak with Chive-Worcestershire Butter and Tomatoes

Wagyu Steak with Chive-Worcestershire Butter and Blistered Tomatoes 

Prep Time: 30 Minutes (Plus 2 Hours to Refrigerate Butter)
Cook Time: 20 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Blistered Tomatoes
  • 1 PT Cherry Tomatoes
  • 1/4 CUP Sherry Wine
  • 2 Shallots (peeled, julienned)
  • 1/4 CUP Fresh Basil (chiffonade)
  • 1 TSP Kosher Salt
  • 1 PINCH Black Pepper
Chive-Worcestershire Butter
  • 1/2 CUP Butter (softened)
  • 1 TSP Kosher Salt
  • 1/4 TSP Black Pepper
  • 1 TBSP Thyme Leaves (minced)
  • 2 TBSP Chives (minced)
  • 1 Garlic Clove (minced)
  • 2 TSP Worcestershire Sauce
  • 1 TSP Lemon Zest


          • Cast Iron Skillet
          • Zester
          • Large Bowl
          • Parchment Paper
          • Aluminum Foil
          • Cutting Board

          FIRST STEP

          Take the Fullblood Wagyu chuck eye steaks out of the freezer, and place them in the refrigerator 24-48 hours before starting this recipe.


          In a large bowl, mix together all chive-Worcestershire butter ingredients (softened butter, kosher salt, black pepper, minced thyme, minced chives, minced garlic, Worcestershire sauce, and lemon zest).

          Place the compound butter on a piece of 12-inch by 6-inch parchment paper.

          Roll the butter into a 2-inch-wide (in terms of diameter) log.

          Refrigerate the compound butter log for at least 2 hours before slicing and serving.

          NOTE: The butter can be made up to 3 days in advance and refrigerated.


          Heat a large cast iron skillet over medium-high heat with 2 tablespoon of grapeseed oil.

          Season the Wagyu chuck eye steaks with kosher salt and freshly ground black pepper on both sides.

          Once the oil is hot, add in one Wagyu chuck eye steak, and sear for 3 minutes per side.

          Place the seared Wagyu steak a cutting board to rest, and tent it with aluminum foil.

          Repeat the cooking process with the second Wagyu steak. Tent the second steak with aluminum foil as well.

          Pull the chive-Worcestershire butter from the refrigerator, and slice it into half-inch-thick coins with a sharp knife.


          In the same cast iron skillet (don’t clean or rinse it) that was used to cook the steaks, add the julienned shallots and cherry tomatoes over medium-high heat.

          Shake the skillet occasionally, but try to get some browning on the tomatoes.

          Cook for 4 minutes. Then, deglaze the skillet with the sherry wine.

          Sprinkle 1 teaspoon of kosher salt and a pinch or two of freshly ground black pepper over the ingredients in the skillet.

          Turn off the heat, and add two butter coins to the pan. Stir until the butter has melted.

          Fold in the chiffonade basil. This is your blistered tomato-shallot mixture.

          FINAL STEPS

          Slice the seared Wagyu chuck eye steaks against the grain into half-inch-thick pieces.

          Place the tomato-shallot mixture on a plate, and place the sliced Wagyu steak on top of the mixture.

          Top each Wagyu steak with one coin of the chive-Worcestershire butter.

          Serve, and enjoy!

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