Wagyu Flat Iron Recipe

Season the Steak

Generously season the Wagyu flat iron steak with salt and black pepper on both sides.

Sear the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side, or until it reaches your desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Prepare the Sauce

In the same skillet used for the steak, add the black peppercorns and toast them lightly for about 1 minute.

Add Liquid

Pour in the beef stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Finish the Sauce

Stir in the heavy cream and let it simmer for about 5 minutes until it thickens. Finish with butter and stir until melted.

Cook the Corn

In a saucepan, melt butter over medium heat. Add corn kernels and cook for about 5 minutes.

Blend the Mixture

Add the heavy cream and salt, and blend with an immersion blender until smooth. Heat through before serving.

Prepare the Tomatoes

Preheat the oven to 225°F (107°C). In a baking dish, place cherry tomatoes, garlic cloves, and drizzle with olive oil. Sprinkle with salt.

Confit the Tomatoes

Bake for 2-3 hours until the tomatoes are soft and burst. Let them cool in the oil.

Slice the Squash

Cut the yellow squash and zucchini into thin rounds.

Sauté the Squash

In a skillet, heat olive oil over medium heat. Add squash and zucchini, season with salt, and sauté for about 5-7 minutes until tender.

Prepare the Leeks

Slice the leeks and rinse thoroughly to remove any dirt. Chop the garlic.

Sauté the Leeks and Garlic

In a skillet, heat olive oil over medium heat. Add leeks and garlic, season with salt, and sauté until soft, about 5-7 minutes.