Restaurants›Guard and Grace›Chingon Board Recipe

Chingon Board Recipe

Inspired by Guard and Grace
Time1h
Serves4

let your server craft your experience—Prime, Wagyu & Dry Aged steaks, sliced to share for the table on one large bad ASS board

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Ingredients

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Meats

Method

Preparation

1

Season the Steaks

Generously season each steak with salt and freshly cracked black pepper. Let them sit at room temperature for about 30 minutes before cooking.

2

Sear the Steaks

Preheat a large cast-iron skillet or grill over high heat. Add a tablespoon of oil and sear the Prime Ribeye for 4-5 minutes on each side for medium-rare. Remove and let rest.

3

Cook the Wagyu

In the same skillet, sear the Wagyu Beef Steak for 3-4 minutes on each side. Since it's a highly marbled cut, it cooks faster. Remove and let rest.

4

Sear the Dry Aged New York Strip

Finally, sear the Dry Aged New York Strip for 4-5 minutes on each side. Remove from heat and let rest.

5

Slice and Arrange

Once all steaks have rested for about 10 minutes, slice them against the grain into thick slices. Arrange beautifully on a large wooden board for sharing.

6

Serve

Serve the Chingon Board with sides of your choice, such as chimichurri, garlic butter, and roasted vegetables.