Wagyu Striploin Recipe
12 ounces, australian beef, charred yukon gold mashed potatoes vegetables.
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Ingredients
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Steak
Charred Yukon Gold Mashed Potatoes
Vegetables
Finishing & Optional Sauce
Method
Steak
- 1
Bring steak to temperature and season
Remove the Wagyu striploin from the refrigerator 30–45 minutes before cooking so it approaches room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
- 2
Preheat pan
Place a heavy cast-iron skillet or stainless steel pan over high heat and allow it to get very hot (about 5 minutes). Add 1 tablespoon neutral oil and swirl to coat.
- 3
Sear and baste
Place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, the smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for another 2–3 minutes, or until the internal temperature reaches 120–125°F (49–52°C) for medium-rare. Adjust time slightly for desired doneness; Wagyu cooks quickly due to higher fat content.
- 4
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute (temperature will rise a few degrees). Reserve pan juices for the sauce.
Charred Yukon Gold Mashed Potatoes
- 5
- 6
Drain and roughly mash
Drain the potatoes well and return to the still-warm pot. Over medium heat, shake the pot gently for 1 minute to evaporate excess moisture. Add 2 tablespoons unsalted butter and roughly mash with a potato masher or ricer until mostly smooth but slightly rustic.
- 7
Char and finish
Heat a small nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, spoon about half the mashed potatoes into the pan and press gently to form a thin layer. Let cook undisturbed until the bottom develops a golden-brown, slightly charred crust, 3–4 minutes. Flip portions (or repeat with remaining mash) to char additional surfaces as desired. Return charred mash to the pot, add warm whole milk, 1 tablespoon heavy cream, the remaining 1 tablespoon butter, salt and pepper. Stir until smooth but still slightly textured. Taste and adjust seasoning. Stir in chopped chives if using.
Vegetables
- 8
Prep vegetables
Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. Toss baby carrots and asparagus with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper so they are evenly coated.
- 9
Roast or char
If using the oven: spread vegetables in a single layer on a baking sheet and roast 10–12 minutes until tender-crisp and lightly caramelized (toss halfway through). If using a grill pan: char carrots for 3–4 minutes then add asparagus and grill another 4–6 minutes, turning occasionally until tender with nice char marks.
- 10
Finishing & Optional Sauce
- 11
Make quick pan sauce (optional)
Return the steak pan to medium heat (careful — handle will be hot). Add the minced shallot and sauté in the reserved pan fond and any rendered fat for 1 minute until softened. Pour in 1/2 cup beef demi-glace or reduced beef stock and scrape up browned bits with a wooden spoon. Bring to a gentle simmer and reduce until slightly thickened, about 2–3 minutes. Swirl in 1 tablespoon cold unsalted butter off heat to finish and create a glossy sauce. Taste and season with a pinch of salt and pepper if needed. Stir in chopped parsley if using.
- 12
Slice steak and plate
Slice the rested Wagyu striploin against the grain into 1/4–1/2 inch slices. Place a mound of charred Yukon Gold mashed potatoes on each plate, arrange roasted/charred vegetables alongside, and lean sliced steak over the potatoes or beside them. Spoon the pan sauce over the steak or serve on the side.
- 13