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Ingredients
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Steak
180% Fingerling Potatoes
Jus
Method
Steak
- 1
Bring steak to room temperature & season
Remove the Wagyu ribeye from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Evenly season both sides and edges with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; press seasoning into the meat gently.
- 2
- 3
Sear the steak
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the steak away from you into the pan. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes.
- 4
Baste for flavor and finish
Reduce heat to medium. Add 1 tablespoon unsalted butter, the 2 crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes, spooning the melted butter over the top. For medium-rare aim for an internal temperature of 125–128°F (52–53°C). Adjust time for desired doneness (rare 120°F, medium 135°F).
- 5
Rest the steak
Transfer the steak to a cutting board and let rest loosely tented with foil for 8–10 minutes to allow juices to redistribute before slicing.
180% Fingerling Potatoes
- 6
- 7
Roast
Spread potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast for 25–35 minutes, shaking the pan once halfway through, until tender and golden-crisp on the edges. Total time depends on potato size—test with a fork for doneness.
- 8
Jus
- 9
Sauté shallot and deglaze
After removing the steak from the pan (while still hot), reduce heat to medium. Add the finely minced shallot to the pan and sauté in any rendered fat for 30–45 seconds until softened. Pour in 1/4 cup dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon; simmer until wine is reduced by about half (1–2 minutes).
- 10
Add demi-glace & reduce
Add 3/4 cup beef demi-glace to the pan along with 1 thyme sprig and 1/4 tsp freshly cracked black pepper. Bring to a gentle simmer and reduce for 2–4 minutes until the sauce is glossy and coats the back of a spoon. Taste and adjust seasoning if necessary.
- 11
Finish with butter
Remove the thyme sprig and whisk in 1 tbsp cold cubed unsalted butter off the heat, one cube at a time, until fully emulsified and silky. This will enrich and slightly thicken the jus. Keep warm.
- 12