Wagyu Monte Recipe
Recipe information
Make Wagyu Monte in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Steak & Seasoning
Butter Compound & Finish
Pan & Oil
Accompaniments (optional)
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. Preheat pan
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 5 minutes. The pan should be smoking slightly when ready.
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.
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