Seared Wagyu Strip Steak with Piccata-Style Sauce

Seared Bone-In Wagyu Strip Steak with Piccata-Style Sauce

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Servings: 1
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

• 1 Double 8 Cattle Company Fullblood Wagyu Bone-In Strip Steak
• Kosher Salt (to season)
• Freshly Ground Black Pepper (to season)
• 2 TBSP Grapeseed Oil

• 1/4 CUP Shallots (peeled, finely minced)
• 1 Garlic Clove (peeled, minced)
• 1/2 CUP White Wine
• 2 OZ Butter
• 1/2 TSP Kosher Salt
• 1/4 TSP Freshly Ground Black Pepper
• 1/2 CUP Artichoke Hearts
• 2 TBSP Capers (drained)
• 2 TBSP Parsley (minced)

Tools

• Cast Iron Skillet or Stainless Steel Saute Pan
• Whisk
• Cutting Board

FIRST STEP

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

PREPARING THE WAGYU STRIP STEAK

Let the Wagyu strip steak sit out (on a plate) at room temperature for 1 hour before starting this recipe.

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

Heat a cast iron skillet (or stainless steel saute pan) with the grapeseed oil over medium-high heat.

Once the skillet is slightly smoking, add the Wagyu strip steak to the pan.

Sear the steak for 2 minutes on each side.

Then, move the seared Wagyu strip steak to a cutting board, and allow it to rest for 10 minutes.

NOTE: You can use an instant read thermometer to check the internal temperature of your steak in order to cook it to your preferred doneness (i.e., rare, medium-rare, or medium).

PREPARING THE SAUCE

With the same cast iron skillet still over medium-high heat, add in the finely minced shallots.

Saute for 2 minutes.

Then, add the minced garlic and white wine.

Saute until the wine reduces by half.

Then, add in the kosher salt and freshly ground black pepper.

Turn off the heat. Use a whisk to incorporate the butter, adding a few small pieces at a time until all of the butter has been added to the skillet.

Then, fold in the artichoke hearts, drained capers, and minced parsley.

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

FINAL STEPS

Slice the rested Wagyu bone-in strip steak into half-inch-thick slices.

Serve the steak slices on top of the piccata-style sauce, and enjoy!