Ingredients
- Kai Wagyu’s 24 Oz. A5 Ribeye
- Fondant potatoes
- Gold potatoes, cut into cylinders
- 3 Tbsp unsalted butter
- 1/2 Cup beef broth
Pickled and Seared Mushrooms
- King oyster Mushrooms, sliced
- 1 Cup of Water
- ½ cup rice white vinegar
- 6 tbsp sugar
- 2 tsp salt
Garlic Chips
- Garlic, thinly sliced
- Neutral Oil
Instructions:
A5 Wagyu Ribeye Steak
- Generously salt your A5 Wagyu Ribeye steak and let it rest in the fridge for 2 hours
- Afterward, take out from the fridge, and separate the cap from the ribeye
- Sear ribeye in a hot pan for 2-3 minutes on each side; repeat with ribeye cap
- Let rest for at least 10 minutes
Garlic Chips
- Thinly slice the garlic and deep fry at low heat until golden brown. Set aside
- For the fondant potatoes
- Sear potatoes in a pan set to medium-medium high for 5-7 minutes of each side or until golden brown
- Add butter and baste for 5 minutes
- Pour in beef stock and emulsify with butter
- Remove from pan and bake in the oven at 400F/204C for 10 minutes or until soft
- For the gremolata
- Add gremolata ingredients together and stir to combine
Green Onion-Wasabi Gremolata
- 2 Tbsp fresh parsley, finely chopped
- 2 Green onions, minced
- 1 Tsp Yuzu extract
- 1 Tsp Freshly Chopped Wasabi
- Salt and pepper to taste