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Wagyu Strip Steak with Wagyu Beef Bacon and Chive Compound Butter

Seared Wagyu Bone-In Strip Steak, Wagyu Beef Bacon and Chive Compound Butter, and Wagyu Beef Bacon and Chive Mashed Potatoes

Prep Time: 2 Hours
Cook Time: 40 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 LB Yukon Gold Potatoes (peeled, medium diced)
  • 3 TSP Kosher Salt (divided)
  • 1/2 CUP Heavy Whipped Cream


            • Baking Sheet
            • Parchment Paper
            • Medium Bowl
            • Large Bowl
            • Large Pot
            • Large Cast Iron Skillet
            • Potato Masher

            FIRST STEP

            Take the Fullblood Wagyu strip steak and the Fullblood Wagyu beef bacon out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


            Pull the Fullblood Wagyu strip steak from the refrigerator, and remove the packaging.

            Place the Fullblood Wagyu strip steak on a plate at room temperature while you prepare the following.

            Preheat the oven to 385°F.

            Place the Fullblood Wagyu beef bacon on a parchment paper-lined baking sheet.

            Place the bacon in the oven, and bake for 20 minutes or until the bacon is browned and crispy.

            Once the bacon is cooked and crispy, pour the bacon fat into a medium-size bowl, and reserve.

            Set the bacon aside to cool.

            After the bacon has cooled, mince the bacon.

            Then, place a 1/2 cup of minced bacon in the bowl with the bacon fat. Set that bowl aside.

            Reserve the rest of the minced bacon for the butter.


            In a large bowl, mix together a 1/2 cup of softened unsalted butter and a 1/4 cup of bacon bits (that you previously set aside).

            Add in a 1/2 teaspoon of kosher salt and a 1/4 teaspoon of black pepper to the bowl.

            Then, fold in a 1/4 cup of minced chives.

            Spoon the compound butter onto the center of an 8 inch x 12 inch piece of parchment paper.

            Then, roll up the butter into a log (that's wrapped in the parchment paper).

            Refrigerate the butter until it is firm. This takes approximately 1 hour.

            NOTE: You can prepare the butter a day in advance if you'd like.


            In a large pot, cover the peeled diced Yukon Gold potatoes with 2 inches of cold water.

            Add 2 teaspoons of Kosher salt.

            Bring to a boil over medium heat, and cook until the potatoes are tender when pierced with a fork.

            Drain, and let the cooked potatoes cool slightly.

            Pour the potatoes into the bowl with the bacon fat and minced bacon (that you set aside earlier).

            Mash the potatoes with a potato masher.

            Once the potatoes are mashed, add in 1 teaspoon of kosher salt and the heavy whipped cream. Mix well.

            Fold in a 1/4 cup of minced chives, and season to taste with kosher salt and black pepper.


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

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

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

            Sear for 3 minutes per side.

            Remove the cooked Wagyu strip steak from the pan, and let it rest for 10 minutes.

            Slice the Wagyu steak into half-inch-thick pieces.

            FINAL STEPS

            Slice the compound butter into half-inch-thick rounds.

            Top the seared Wagyu strip steak slices with the compound butter.

            Serve the Wagyu steak with the Wagyu beef bacon and chive mashed potatoes.


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