Jul 13 2026
Restaurants›V. Mertz›Morgan Ranch American Wagyu Steaks Recipe

Morgan Ranch American Wagyu Steaks Recipe

Inspired by V. Mertz
Time1h 30m
Serves2

Burwell, NE ~ Steaks served with roasted squash, blistered shishito, tomato, pearl onion, braised collard green, brandy sauce

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Ingredients

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Steaks

Vegetables

Brandy Sauce

Method

Preparing the Steaks

  1. 1

    Season the Steaks

    Generously season the Morgan Ranch American Wagyu steaks with salt and black pepper on both sides.

  2. 2

    Sear the Steaks

    In a heavy skillet or grill pan, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Roasting Vegetables

  1. 3

    Prepare the Butternut Squash

    Peel, seed, and cut the butternut squash into cubes. Toss with olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender.

  2. 4

    Blister the Shishito Peppers

    In a separate pan, heat a little olive oil over medium-high heat and add the shishito peppers. Sauté for about 5 minutes until they blister and char slightly. Remove from heat.

  3. 5

    Prepare the Cherry Tomatoes and Pearl Onions

    In the same pan used for the shishito peppers, add the cherry tomatoes and pearl onions. Sauté for about 5 minutes until the tomatoes burst and the onions are caramelized. Set aside.

  4. 6

    Braised Collard Greens

    In a pot, add collard greens, cover with water, and simmer until tender, about 30 minutes. Drain and season with salt and pepper.

Making the Brandy Sauce

  1. 7

    Sauté Aromatics

    In the same skillet used for the steaks, add butter and melt over medium heat. Add minced garlic and diced shallot, cooking until fragrant, about 2-3 minutes.

  2. 8

    Deglaze the Pan

    Pour in the brandy, scraping up any browned bits from the bottom of the pan. Allow it to reduce by half, about 5-7 minutes.

  3. 9

    Finish the Sauce

    Add the beef broth and thyme, continuing to cook until slightly thickened, about 3-5 minutes. Season with salt and pepper to taste.

Assembly

  1. 10

    Plate the Dish

    On each plate, arrange a steak alongside the roasted butternut squash, blistered shishito peppers, sautéed cherry tomatoes, and pearl onions. Add a serving of braised collard greens and drizzle with brandy sauce.

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