Grass-fed Texas Wagyu Steak Frites Recipe

Prep and season

Pat the Wagyu roast or short ribs dry with paper towels. Generously season all sides with 1½ tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Let sit at room temperature for 30 minutes while you preheat and prep vegetables.

Brown meat

Preheat oven to 275°F (135°C). Heat a heavy Dutch oven over medium-high heat until hot. Add 2 tablespoons neutral oil. Sear the meat in batches, 3–4 minutes per side, until deeply browned—do not overcrowd. Remove browned meat and set aside.

Brown aromatics

Lower heat to medium, add 2 tablespoons unsalted butter. Add the chopped onion, carrots, celery and smashed garlic; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 8–10 minutes. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits. Reduce wine by half, about 3–5 minutes. Return the meat to the pot, add 4 cups beef stock, 4 sprigs thyme, 2 bay leaves and 1 tablespoon apple cider vinegar. Bring to a simmer, cover with lid slightly ajar and transfer to the oven. Braise low and slow for 4–6 hours, or overnight at 225°F (if you prefer overnight keep oven at 225°F/110°C) until meat is fork-tender and shreds easily.

Finish braise and reserve jus

Remove meat to a tray and tent with foil. Strain braising liquid into a saucepan, pressing on solids to extract flavor; discard solids. Skim fat from the surface or refrigerate briefly and remove solidified fat. Simmer the strained liquid to concentrate to a glossy jus — reduce by about 20–30% if needed; adjust seasoning with salt and pepper. Reserve 1/2 cup jus for plating and keep remaining jus warm.

While meat is braising during the last hour, toss 2 lb halved fingerlings with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon pepper and 1 tablespoon chopped fresh rosemary or thyme. Spread on a rimmed baking sheet cut side down. Roast at 425°F (220°C) for 25–35 minutes until golden and crisp outside and tender inside. Keep warm.

Toast chiles and peanuts

In a dry skillet over medium heat toast the dried chiles for 30–60 seconds per side until fragrant but not burnt. Toast the raw peanuts in the same pan until golden, 2–3 minutes. Remove and let cool.

Blend salsa macha

In a small blender or mortar combine toasted chiles (remove seeds if you want milder heat), toasted peanuts, 1 peeled garlic clove, 1 teaspoon brown sugar, 1 tablespoon apple cider vinegar and 1 teaspoon kosher salt. With the blender running, slowly stream in 6 tablespoons hot neutral oil until a chunky paste forms. Taste and adjust salt, sugar or vinegar. Keep at room temperature; salsa macha can be made ahead and refrigerated for up to 2 weeks.

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons sour cream, 1 grated garlic clove, 2 tablespoons finely chopped chives, 1 teaspoon lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Refrigerate until ready to plate.

If braised meat is used as large roast, slice or shred meat into large pieces. If you used thick steaks instead of braised cut (alternative), sear steaks 2–3 minutes per side in hot skillet with 1 tablespoon butter until medium-rare (internal 125–130°F) then rest 10 minutes. For this recipe using overnight-braised Wagyu: gently shred or slice into portions about 8–10 oz per serving.

Warm reserved jus and toss shredded meat briefly in 2–3 tablespoons jus to glaze, or spoon jus over meat when plating. Melt 1 tablespoon butter in a small pan and spoon over steaks/meat for shine; sprinkle flaky sea salt and snipped chives on top.

Arrange a portion of roasted fingerlings alongside the Wagyu. Spoon a dollop (about 1 tablespoon) of chive-garlic aioli beside the potatoes and meat. Add 1–2 teaspoons salsa macha atop the meat or alongside for heat and texture. Garnish with extra chives.

Serve immediately so the steak frites remain hot. Provide extra jus and salsa macha on the side for guests to add to taste.