Bistecca Chauvel Recipe

Cook flavored base

In a small skillet over medium-low heat, add 2 tbs extra-virgin olive oil. When warm, add the finely minced garlic and cook gently, stirring, until fragrant and just softened but not browned, about 1–2 minutes. Add the minced anchovy fillets and continue to cook, stirring, until the anchovies dissolve into the oil and garlic, about 1–2 minutes more. Remove from heat and let cool slightly.

Whip butter

Place the softened unsalted butter in a bowl. Using a fork or small hand mixer, beat the butter briefly to loosen. Pour the cooled garlic-anchovy oil into the butter and mix thoroughly until fully incorporated and smooth. Add the lemon zest, freshly ground black pepper, and 1 tsp milk if you want a softer, silkier texture. Taste and adjust for anchovy-salt balance (remember the steak will get finishing salt). Shape into a log on plastic wrap or press into a small bowl. Chill in refrigerator at least 30 minutes to firm, or up to 2 days. Bring to slightly softened temperature before serving (about 15 minutes at room temperature).

Bring steak to room temperature

At least 45–60 minutes before cooking, remove the Wagyu from the refrigerator and let it come to room temperature on a rack. Pat the steak very dry with paper towels to ensure a good sear.

Season

Generously season both sides and the exposed bone/edges with kosher salt (use about 1–1.5 tbs per side depending on steak size) and coarsely ground black pepper. For best results, apply half the salt 45 minutes prior (if you prefer a brief dry brine) and the remainder just before cooking.

Preheat pan or grill

Preheat a heavy cast-iron skillet or a high-heat grill to very hot. If using a skillet, heat over high until it is smoking hot; add 2 tbs neutral oil and swirl to coat.

Sear

Place the steak in the hot skillet or on the grill. Sear without moving until a deep brown crust forms, about 2–3 minutes. Flip and sear the other side for 2–3 minutes. If the steak is thick (1.5–2 in), sear the edges as well by holding it with tongs for 30–60 seconds per edge to render fat and color the exterior.

Finish to temperature

After searing both sides, reduce heat to medium (or move to a cooler part of the grill) and continue cooking until the internal temperature reaches 120–125°F (49–52°C) for rare, or 125–130°F (52–54°C) for medium-rare — a thick Wagyu is best served rare to medium-rare. Use an instant-read thermometer inserted into the thickest part of the meat, away from bone.

Rest

Transfer the steak to a cutting board and let rest for 8–10 minutes. Resting allows juices to redistribute and the internal temperature to rise slightly.

Prepare citrus drizzle

While steak rests, whisk together the lemon juice, orange juice, lemon zest and orange zest. Taste and adjust — this is a bright, restrained citrus finish to echo the cattle's citrus feeding.

Slice and finish

Slice the rested steak against the grain into generous 1/2-inch slices. Arrange on a warmed platter or individual plates. Dot or place a slice of chilled bagna cauda butter on top of the hot slices so it melts over the meat. Lightly drizzle a teaspoon or two of the citrus mixture over the slices (do not soak — just a bright lift). Sprinkle microgreens, then finish with a few flakes of sea salt to taste.

Serve

Serve immediately so the butter is molten and the citrus is bright. Provide extra bagna cauda butter at the table if desired.