Restaurants›Doris Metropolitan New Orleans›Japanese Wagyu Striploin Recipe

Japanese Wagyu Striploin Recipe

Name: Doris Metropolitan New Orleans Japanese Wagyu Striploin Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb Japanese A5 Wagyu Striploin; 10 oz King Oyster Mushrooms; 1 tsp Salt; 1 tsp Black Pepper; 2 tbs Olive Oil; 2 sprigs Fresh Rosemary; 2 tbs Butter

Inspired by Doris Metropolitan New Orleans

Time40m

Serves2

A-5 Score. King oyster mushroom 10oz

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

Prepare the Ingredients

Take the Wagyu striploin out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. Clean the King oyster mushrooms and slice them into 1/2 inch thick slices.

Season the Wagyu

Generously season both sides of the Wagyu striploin with salt and black pepper.

Cook the Wagyu

In a cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the Wagyu striploin and sear for about 3-4 minutes on each side for medium-rare, adjusting the time depending on your preferred doneness. During the last minute of cooking, add butter and rosemary to the pan, basting the steak with the melted butter.

Cook the Mushrooms

Remove the Wagyu from the skillet and let it rest. In the same skillet, add the sliced King oyster mushrooms and sauté for about 5-7 minutes until golden brown. Season with a pinch of salt and pepper.

Serve

Slice the Wagyu striploin against the grain and serve it alongside the sautéed King oyster mushrooms. Drizzle with any remaining butter from the pan for added flavor.