Bistecca Recipe

Remove the 10 oz Wagyu striploin from the refrigerator 30–45 minutes before cooking to bring it toward room temperature. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt (about 1 tsp total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Place the striploin in the hot pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. For a 10 oz striploin ~1.25–1.5 inches thick, aim for medium-rare: internal temperature 125–130°F (52–54°C). Adjust time slightly for thickness and preferred doneness.

During the last 60–90 seconds of cooking, add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme sprig to the pan. Tilt the pan and spoon (baste) the melted butter over the steak repeatedly to flavor and finish the crust.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing.

While the steak comes to room temperature, prepare the lima beans. In a small saucepan over medium heat, melt 1 tablespoon butter until foaming.

Add the finely minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Add 1 cup frozen baby lima beans and stir to combine with the shallot. Cook 1–2 minutes to warm the beans.

Pour in 1 cup vegetable or chicken stock, bring to a simmer, then reduce heat to medium-low. Simmer gently 8–10 minutes until beans are tender and liquid has reduced to a light sauce.

Stir in 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Finish by stirring in 1 tablespoon chopped parsley and remove from heat. Keep warm until plating.

In a medium sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the chopped shallot and cook 2–3 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Add the torn oyster mushrooms and spread them in an even layer. Cook without stirring for 2 minutes to encourage browning, then stir and cook another 2–3 minutes until the mushrooms are nicely golden and reduced in volume.

Deglaze the pan with 1 tablespoon dry white wine, scraping up browned bits. Allow the wine to reduce by half, about 1 minute.

Add 1/2 cup vegetable or mushroom stock and 1 teaspoon fresh thyme leaves. Bring to a gentle simmer and cook 3–4 minutes to concentrate flavor.

Lower the heat and stir in 1/4 cup heavy cream. Simmer 1–2 minutes until sauce slightly thickens. Stir in 1/2 teaspoon sherry vinegar, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm; the stew should be saucy but not watery.

Slice the rested striploin against the grain into 1/3–1/2-inch slices. Arrange slices on warmed plates.

Spoon a generous portion of the lima beans alongside or under the steak slices.

Ladle the oyster mushroom stew over and around the steak, allowing some sauce to mingle with the beans.

Finish with a light sprinkle of flaky sea salt (about 1/4 tsp) over the steak and garnish with microgreens or chopped chives.

Serve immediately while steak and stew are warm.