Rosewood Ranch Wagyu New York Recipe

Bring to room temperature

Remove the Wagyu steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Sear and finish

Heat a heavy cast-iron skillet over medium-high heat until smoking. Add 2 tbs neutral oil and swirl. Place steaks in the pan and sear 2–3 minutes per side to develop a deep brown crust (timing depends on thickness). Reduce heat to medium-low and continue cooking to desired doneness (internal temp guide: 120°F for rare, 125–130°F for medium-rare). For a 1–1.25-inch strip, total cook time is typically 6–10 minutes. Baste with a spoon using melted smoked butter (see Smoked Butter section) during the last 1–2 minutes of cooking.

Rest

Transfer steaks to a warm plate, tent loosely with foil and rest 8–10 minutes. This ensures juices redistribute before slicing.

While steaks come to room temperature, prepare smoked butter. In a small skillet or heatproof bowl, warm the unsalted butter gently until just melted. If using a stovetop smoker or smoking box: place applewood chips in the smoker, heat until they begin to smoke, then place the melted butter, smashed garlic and thyme in a shallow dish inside the smoker and smoke for 10–12 minutes to infuse a delicate smoke flavor. If you don't have a smoker, briefly toast applewood chips in a foil pouch on a gas flame until smoking, then envelope the butter dish to capture smoke for 5–8 minutes.

Remove butter from smoke source, discard thyme sprigs and garlic, whisk in chopped chives and 1 tsp salt. Keep warm and spoonable for basting; if it solidifies, rewarm gently over very low heat or in a warm water bath.

Parboil: Place cubed Yukon Golds in a pot of cold salted water. Bring to a boil and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 5 minutes.

Crisp: While potatoes dry, preheat oven to 425°F (220°C). In a large ovenproof skillet or rimmed baking sheet, heat duck fat or clarified butter until shimmering. Add potatoes in a single layer, tossing to coat. Sprinkle smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp freshly ground pepper over the potatoes and toss to distribute evenly.

Roast: Place skillet or sheet in the preheated oven and roast 20–30 minutes, turning once halfway through, until edges are deeply golden and crisp. Remove from oven, toss with chopped parsley and adjust seasoning to taste.

Sauté: Heat 1 tbs extra-virgin olive oil in a medium skillet over medium-high heat. Add sliced shallot and sauté 1–2 minutes until fragrant and translucent. Add bell pepper strips and cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes.

Finish: Stir in 1 tsp red wine vinegar, season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook 30 seconds more, remove from heat and keep warm.

Slice and serve: After steaks have rested, slice against the grain into 1/4–1/2-inch slices. Place a portion of crispy potatoes and a generous helping of sweet bell peppers alongside.

Finish with smoked butter: Spoon warm smoked butter over the sliced Wagyu and allow it to melt into the meat. Serve immediately.