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Ingredients
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Wagyu Steak
Daube Glace (concentrated beef glaze)
Finishing & garnish
Method
Daube Glace (make ahead — yields ~3/4 cup concentrated glaze)
- 1
Roast bones and vegetables
Preheat oven to 425°F (220°C). Spread the short ribs, chopped carrot, onion quarters and celery on a rimmed baking sheet. Roast 30–35 minutes, turning once, until deeply browned.
- 2
Deglaze and simmer
Transfer roasted bones and vegetables to a medium heavy-bottomed pot. Add tomato paste and cook over medium heat, stirring, 2 minutes to caramelize. Pour in the red wine to deglaze, scraping browned bits from the pan, and reduce by half (~3–5 minutes). Add 2 cups cold water, bay leaf, thyme sprig, peppercorns and 1/2 tsp kosher salt.
- 3
Braise to extract gelatin
Bring to a gentle simmer, then reduce heat to low and simmer uncovered, partially covered, 2–2.5 hours, skimming foam occasionally, until liquid is rich and reduced by roughly half and meat is falling from the bone.
- 4
Strain and reduce
Remove solids and strain liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Press solids to extract juices, discard solids. Simmer strained liquid over medium heat until reduced to a glossy, syrupy glaze (about 15–25 minutes) and total yield is ~3/4 cup. Taste and adjust seasoning with a pinch more salt if needed. Cool and refrigerate; glaze will thicken and can be gently warmed before service.
Wagyu — cooking (serve immediately)
- 5
Bring to temperature and season
Remove the A5 Miyazaki from the refrigerator 30–45 minutes before cooking so it reaches near-room temperature. Pat dry with paper towels. Lightly season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing gently so seasoning adheres.
- 6
Preheat pan
Heat a heavy cast-iron skillet over high heat until just starting to smoke (about 3–5 minutes). Add 1 tsp neutral oil and swirl to coat.
- 7
Sear the steak
Gently lay the steak in the hot pan and sear without moving for 45–60 seconds to develop a deep brown crust. Flip and sear the other side 45–60 seconds. For very thin cuts adjust time downward; for thicker strips you may add 15–30 seconds per side. The goal is a deeply caramelized exterior while preserving interior richness.
- 8
Baste for flavor
Reduce heat to medium-low, add 1 tbs unsalted butter, the crushed garlic clove and thyme sprig. Tilt the pan and spoon melted butter, garlic and thyme over the steak repeatedly for 20–30 seconds to finish and gloss the surface.
- 9
Rest and slice
Transfer the steak to a cutting board and rest 3–5 minutes (short rest preserves warm, buttery interior). Slice against the grain into 1/4-inch slices and arrange on a warmed plate.
- 10
Finish with daube glace
Warm 1–2 tablespoons of the daube glace until fluid. Spoon 1/2–1 tbs of the glaze over each portion of sliced Wagyu, and serve extra on the side. Sprinkle a very small pinch (about 1/4 tsp) of fleur de sel over the slices and garnish with microgreens or chopped chives.