Texas Wagyu Beef Ribeye For Two Recipe
"SAUCE ROBERT" AND PICKLES
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Ingredients
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Wagyu Ribeye
Sauce Robert
Pickles
Method
Wagyu Ribeye
- 1
Prepare the Steaks
Take the Wagyu ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking.
- 2
Season the Steaks
Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
- 3
Sear the Steaks
In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare. Add garlic and rosemary to the pan halfway through cooking for extra flavor.
- 4
Rest the Steaks
Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes before slicing.
Sauce Robert
- 5
Sauté Shallots
In the same skillet used for the steaks, lower the heat to medium and add unsalted butter. Once melted, add finely chopped shallots and sauté until translucent.
- 6
Deglaze the Pan
Pour in the white wine and scrape the bottom of the pan to deglaze, allowing it to reduce by half.
- 7
Add Stock and Mustard
Stir in the beef stock and Dijon mustard, letting the sauce simmer for about 10 minutes until it thickens slightly.
- 8
Finish the Sauce
Add chopped fresh tarragon and season with salt and black pepper to taste.
Pickles
- 9
Prepare the Pickles
In a small bowl, mix together the dill pickles, thinly sliced red onion, and chopped fresh dill. Allow to marinate for at least 10 minutes before serving.