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Seared Wagyu Steak with Maharashtra Thecha Sauce

Cast Iron Seared Wagyu Steak with Maharashtra Thecha Sauce 

Prep Time: 20 Minutes (Plus 1 Hour to Acclimate)
Cook Time: 10 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Thecha Sauce
  • 1 LARGE BUNCH Green Onions
  • 6 Serrano Chile Peppers (stemmed and roughly chopped, keep seeds)
  • 3 Garlic Cloves (minced)
  • 1 BUNCH Cilantro (stems and leaves roughly chopped)
  • 1/4 CUP Roasted Peanuts
  • 1 TSP Kosher Salt
  • 1/4 CUP Water


          • Blender or Food Processor
          • Cast Iron Skillet

          FIRST STEP

          Take the Fullblood Wagyu chuck eye steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Place all of the Thecha sauce ingredients (green onions, chopped serrano chile peppers, minced garlic, chopped cilantro, roasted peanuts, kosher salt, and water) in a blender or food processor.

          Blend until a coarse paste forms. Set the sauce aside.


          Let the Fullblood Wagyu chuck eye steak sit out (on a plate and uncovered) at room temperature for 1 hour.

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

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

          Once the oil is smoking slightly, add the seasoned Wagyu steak to the skillet.

          Sear the steak on both sides for 3 minutes per side (for a medium-rare finish).

          Remove the seared steak from the skillet, and turn off the heat.

          Let the Wagyu steak rest for 10 minutes. Then, cut it against the grain into half-inch-thick slices.

          FINAL STEPS

          Divide the Wagyu steak slices between two plates, and drizzle the steak with the Maharashtra Thecha sauce.

          Serve, and enjoy!

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