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Seared Wagyu Bone-In Strip Steaks with Thai Chili Butter
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu bone-in strip steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU STRIP STEAKS
Trim the Fullblood Wagyu bone-in strip steaks of any excess fat (this is optional).
Next, season the Wagyu strip steaks liberally with steak rub. You can use the Whiskey Oak Smoked Steak Rub or a steak rub of your choice.
Set the seasoned Wagyu strip steaks aside until ready to use.
PREPARING THE THAI CHILI BUTTER
In a medium-size bowl, combine the softened butter, minced garlic, sweet Thai chili sauce, chopped cilantro, minced scallions, and lime juice.
Mix until combined.
Then, place the Thai chili butter in the refrigerator until ready to use.
Place a cast iron skillet over high heat (on the grill, an outdoor propane burner, or the stove), and add the olive oil to the skillet.
Once the oil begins to smoke, firmly place the seasoned Wagyu strip steaks in the skillet.
Allow the Wagyu strip steaks to cook for 3-4 minutes on one side.
Then, flip the steaks, and cook for 3-4 minutes on the other side.
Once the internal temperature of each steak registers approximately 130°F, take them out of the skillet, and set them aside.
Allow the Wagyu strip steaks to rest for 10-15 minutes before slicing.
Serve the seared Wagyu strip steaks with a dollop of Thai chili butter and your favorite sides.
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