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Cast Iron Pan Seared Fullblood Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu bone-in strip steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU BONE-IN STRIP STEAK
Pull the Fullblood Wagyu bone-in strip steak from the refrigerator, and remove it from the packaging.
Place the steak on a plate, and allow it to come to room temperature for 1 hour.
Season the steak with kosher salt and freshly ground black pepper on both sides.
Heat a large cast iron skillet on medium-high heat, and add in the grapeseed oil.
Once the grapeseed oil is slightly smoking, add in the Fullblood Wagyu bone-in strip steak.
Sear the steak for 3 minutes per side for a medium-rare doneness.
Place the seared steak on a cutting board, and allow it to rest for 10 minutes.
PREPARING THE BURSTED TOMATO AND SHALLOT PAN SAUCE
Keep the cast iron pan over medium-heat, and add in the butter and the thinly sliced shallots.
Saute the shallots until the butter is melted and the shallots start to wilt.
Then, add in the cherry tomatoes.
Cook the tomatoes for 5 minutes, while stirring occasionally.
Sprinkle with two pinches of kosher salt and freshly ground black pepper.
Add in the dry sherry and the sliced garlic cloves.
The tomatoes will have softened by this point. Use a wooden spoon to gently burst them and release their juices.
Turn off the heat, and fold in the chiffonade basil leaves.
Season the pan sauce with kosher salt and freshly ground black pepper.
Slice the rested Fullblood Wagyu strip steak into half-inch slices against the grain.
Serve the steak slices warm over a bed of the bursted tomato and shallot pan sauce.
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