Wagyu Monte Recipe
Make Wagyu Monte Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Butter Compound & Finish
Pan & Oil
Accompaniments (optional)
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the wagyu steak from the refrigerator 45–60 minutes before cooking and let it sit uncovered on a plate. Pat the surface dry with paper towels to remove excess moisture.
- 2
Season
Lightly brush or rub the steak with the neutral oil (1 tbs) so seasonings adhere. Season both sides generously with kosher salt and freshly ground black pepper and a light dusting of garlic powder if using. For wagyu, salt just before cooking (within 10–20 minutes) or earlier if you prefer deeper seasoning penetration; this recipe salts shortly before cooking.
Butter Compound & Finish
- 3
Make compound butter
In a small bowl, combine the softened unsalted butter (4 tbs), finely chopped parsley (1 tbs), minced shallot (1 tbs), lemon zest (1/2 tsp) and 1/4 tsp of the coarse sea salt. Mix until homogenous. Scoop onto plastic wrap or parchment, shape into a log, tightly wrap, and refrigerate until firm (about 20–30 minutes). Keep chilled until ready to use.
Pan Sear & Baste
- 4
- 5
Sear steak
Add the neutral oil (1 tbs) to the hot pan and swirl once. Place the seasoned wagyu in the pan and sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes. For a 1–1.25 inch thick steak, this will bring you close to rare–medium-rare depending on fat and heat. Use an instant-read thermometer to check: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare.
- 6
Baste
Add the clarified butter/ghee (1 tbs) to the pan and tilt the pan slightly. Using a spoon, continuously baste the top of the steak with the melted butter for 30–60 seconds to build flavor and gloss. If the steak needs a little more time after searing, reduce heat to medium and continue basting until it reaches target temperature.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes (for 1–1.25 inch thickness) to allow juices to redistribute. Resting will bring the temperature up a few degrees to final doneness.
Finish & Serve
- 8
Plate and finish with butter
Slice the rested wagyu against the grain into 1/4-inch to 1/2-inch slices. Place slices on a warm plate and add 1–2 slices (about 1 tbs) of the chilled compound butter on top of the hot steak to melt. Sprinkle the remaining coarse sea salt (about 1/4 tsp) and a crack of fresh black pepper over the slices.
- 9
Optional greens
If using accompaniments, toss arugula or microgreens (2 cups) with halved cherry tomatoes (1/2 cup) and a light drizzle of balsamic vinegar (1 tsp). Serve alongside the sliced wagyu.
