Jul 13 2026
Restaurants›Schymik's Kitchen›Wagyu Shareplate Recipe

Wagyu Shareplate Recipe

Inspired by Schymik's Kitchen
Time1h
Serves2

22oz cast iron seared VFF wagyu ribeye, duck fat wagyu jus, whipped potato formaggio

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Ingredients

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Wagyu Ribeye

Duck Fat Wagyu Jus

Whipped Potato Formaggio

Method

Wagyu Ribeye

  1. 1

    Prepare the Steak

    Take the Wagyu ribeye steak out of the refrigerator and allow it to come to room temperature for about 30-45 minutes. Preheat your cast iron skillet over medium-high heat.

  2. 2

    Season the Steak

    Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.

  3. 3

    Sear the Steak

    Add 2 tablespoons of duck fat to the hot skillet. Once the fat is shimmering, carefully place the ribeye in the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  4. 4

    Rest the Steak

    Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

Duck Fat Wagyu Jus

  1. 5

    Sauté the Shallots

    In the same skillet used for the steak, add 1 tablespoon of duck fat and the finely chopped shallots. Sauté over medium heat until they become translucent, about 2-3 minutes.

  2. 6

    Deglaze the Pan

    Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom. Allow it to simmer for about 5 minutes.

  3. 7

    Add the Beef Stock and Thyme

    Add the beef stock and fresh thyme to the skillet. Allow the mixture to simmer until reduced by half, about 10-15 minutes. Season with salt and pepper to taste.

Whipped Potato Formaggio

  1. 8

    Boil the Potatoes

    Place the peeled and cubed russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 9

    Drain and Mash

    Drain the potatoes and return them to the pot. Add the heavy cream and unsalted butter. Mash until smooth.

  3. 10

    Incorporate Cheese

    Stir in the grated Parmesan cheese and mix until well combined. Season with salt and black pepper to taste.

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