Wagyu Porterhouse For Two Recipe
38+ oz. gold grade Wagyu, fondant potatoes
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Ingredients
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Meat
Fondant Potatoes
Method
Preparing the Steak
- 1
Season the Steak
Take the Wagyu Porterhouse steak and generously season both sides with salt and black pepper. Let it rest at room temperature for about 30 minutes to ensure even cooking.
- 2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the Wagyu steak and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy.
- 3
Rest the Steak
Once cooked, remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute.
Preparing Fondant Potatoes
- 4
Prep the Potatoes
Peel the Yukon Gold potatoes and cut them into thick rounds, about 2 inches each. Make sure they are uniform in size for even cooking.
- 5
Sauté the Potatoes
In the same skillet used for the steak, add the unsalted butter and allow it to melt. Add the potato rounds and sauté for about 3-4 minutes on each side until they are golden brown.
- 6
Add Broth and Herbs
Once browned, add the chicken or vegetable broth to the skillet, along with fresh thyme and crushed garlic cloves. Bring to a simmer.
- 7
- 8