Miyazaki A5 Wagyu, "béarnaise" Recipe

Temperature and equipment

Remove Wagyu from the refrigerator 30-60 minutes before cooking. Pat steaks dry with paper towels. Set up a small saucepan for the Béarnaise reduction, a heatproof bowl for emulsification, a whisk, a fine-mesh strainer, and a cast-iron skillet or heavy-bottomed pan for searing.

Trim excess fat if desired; no marinades needed. Prepare all sauce ingredients: finely mince shallots, chop tarragon and chives.

Vinaigre reduction

In a small saucepan, combine white wine vinegar and shallots; simmer and reduce until about 2 tablespoons remain. Strain through a fine sieve and reserve.

Emulsify yolks and reduce

Set a heatproof bowl over barely simmering water (double boiler). Whisk egg yolks with the warm reduction until thickened and pale, about 1-2 minutes.

Whisk in butter

Slowly drizzle in clarified butter in a thin, steady stream while whisking vigorously to create a smooth, glossy Béarnaise. If the sauce thickens too much, whisk in a teaspoon of warm water.

Finish and season

Remove from heat; stir in chopped tarragon and chives. Season with salt and white pepper to taste. Keep warm but not hot.

Season steaks

Season both sides of each steak with fine sea salt and black pepper just before cooking.

Sear

Heat a heavy skillet on high until smoking hot. Lightly brush with oil (or use a nonstick pan). Sear steaks for about 2-3 minutes per side for rare to medium-rare, depending on thickness. Do not overcook: Wagyu A5 is best served rare to medium-rare to preserve tenderness and fat.

Rest

Remove steaks from pan and rest on a warm plate for 5-8 minutes before slicing or serving.

Spoon a generous amount of Béarnaise over the steaks or serve on the side to dip. Optional garnish with extra chopped chives.