A5 Japanese Wagyu Ribeye w/ Seared Mushrooms & Potatoes

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 

1. Generously salt your A5 Wagyu Ribeye steak and let it rest in the fridge for 2 hours
2. Afterward, take out from the fridge, and separate the cap from the ribeye
3. Sear ribeye in a hot pan for 2-3 minutes on each side; repeat with ribeye cap
4. Let rest for at least 10 minutes

Garlic Chips

1. Thinly slice the garlic and deep fry at low heat until golden brown. Set aside
2. For the fondant potatoes
3. Sear potatoes in a pan set to medium-medium high for 5-7 minutes of each side or until golden brown
4. Add butter and baste for 5 minutes
5. Pour in beef stock and emulsify with butter
6. Remove from pan and bake in the oven at 400F/204C for 10 minutes or until soft
7. For the gremolata
8. Add gremolata ingredients together and stir to combine

Green Onion-Wasabi Gremolata

1. 2 Tbsp fresh parsley, finely chopped
2. 2 Green onions, minced
3. 1 Tsp Yuzu extract
4. 1 Tsp Freshly Chopped Wasabi
5. Salt and pepper to taste