Angara Wagyu Recipe

Prep

Remove steaks from refrigerator 45–60 minutes before cooking to come to near room temperature. Pat dry with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper.

Sear and finish

Heat a large heavy skillet (cast iron preferred) over high heat until smoking hot. Add neutral oil and swirl to coat. Place steaks into the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 3 tbs unsalted butter, thyme sprigs, and smashed garlic. Tilt the pan and spoon melted butter over the steaks (baste) continuously for 1–2 minutes while monitoring temperature. For medium-rare aim for an internal temp of 52–54°C (125–130°F). If steaks are still thick and need gentle finishing, transfer pan to a 180°C (350°F) oven for 3–6 minutes while basting, checking temperature.

Rest

Transfer steaks to a warm plate or cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute. Reserve any browned fond in the pan for the truffle sauce.

While steaks rest, make the truffle sauce using the same skillet (or a clean saucepan). If pan has a lot of burnt residue, wipe it leaving fond; add 2 tbs unsalted butter and melt over medium heat. Add the minced shallot and sweat until translucent, about 1–2 minutes, stirring so it does not brown.

Deglaze the pan with 60 ml dry white wine, scraping up browned bits (fond) from the bottom. Let the wine reduce by about half, 1–2 minutes.

Add 120 ml beef demi-glace and simmer gently until slightly reduced and glossy, about 2–3 minutes. Stir in 60 ml heavy cream and continue to simmer for 1–2 minutes until sauce coats the back of a spoon.

Whisk in 1 tbs black truffle paste (or grated truffle). Taste and season with 0.5 tsp salt and 1 tsp freshly ground black pepper. If using, finish with 1 tsp truffle oil for extra aroma—add sparingly and taste as it’s potent.

If the sauce is too thin, simmer a little longer to reduce; if too thick, loosen with a splash (10–20 ml) of warm stock or water. Keep sauce warm until plating.

Slice steaks against the grain into 1–1.5 cm slices (or serve whole). Spoon warm truffle sauce over the steaks or serve alongside in a small pot. Sprinkle with sea salt flakes and scatter microgreens or chopped parsley for color and freshness.

Serve immediately with your choice of sides (roasted potatoes, sautéed mushrooms, or wilted greens recommended). Enjoy.