Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pan seared wagyu bone-in strip steak with tomato and shallot pan sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook pan seared wagyu bone-in strip steak with tomato and shallot pan sauce using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce:
- Get Double 8 Cattle Company Fullblood Wagyu Bone-In Strip Steak
- Make ready Grapeseed Oil
- Take Kosher Salt & Freshly Ground Black Pepper (to season)
- Take Pan Sauce
- Get Cherry Tomatoes
- Make ready Large Shallot (sliced thin)
- Make ready Garlic Cloves (sliced thin)
- Prepare Dry Sherry
- Make ready Butter
- Take Fresh Basil Leaves (chiffonade)
Instructions to make Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce:
- 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.
- FINAL STEPS - 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.Enjoy!
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