Easiest Way to Make Any-night-of-the-week Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce
Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce estimated approx 20 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can cook Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce:
- 1 Double 8 Cattle Company Fullblood Wagyu Bone-In Strip Steak
- 3 TBSP Grapeseed Oil
- Kosher Salt & Freshly Ground Black Pepper (to season)
- Pan Sauce
- 1 PT Cherry Tomatoes
- 1 Large Shallot (sliced thin)
- 4 Garlic Cloves (sliced thin)
- 1/2 CUP Dry Sherry
- 3 TBSP Butter
- 3-4 Fresh Basil Leaves (chiffonade)
Instructions to make Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce
- PREPARING THE FULLBLOOD WAGYU BONE-IN STRIP STEAK
Pull the Fullblood Wagyu bone-in strip steak from the refrigerator, and remove it from the packaging. Place the steak on a plate, and allow it to come to room temperature for 1 hour. Season the steak with kosher salt and freshly ground black pepper on both sides. Heat a large cast iron skillet on medium-high heat, and add in the grapeseed oil. Once the grapeseed oil is slightly smoking, add in the Fullblood Wagyu bone-in strip steak. - Sear the steak for 3 minutes per side for a medium-rare doneness. Place the seared steak on a cutting board, and allow it to rest for 10 minutes.
- PREPARING THE BURSTED TOMATO AND SHALLOT PAN SAUCE
Keep the cast iron pan over medium-heat, and add in the butter and the thinly sliced shallots. Saute the shallots until the butter is melted and the shallots start to wilt. Then, add in the cherry tomatoes. Cook the tomatoes for 5 minutes, while stirring occasionally. Sprinkle with two pinches of kosher salt and freshly ground black pepper.Add in the dry sherry and the sliced garlic cloves.The tomatoes will have softened by this point. - Use a wooden spoon to gently burst them and release their juices. Turn off the heat, and fold in the chiffonade basil leaves.
- FINAL STEPS
Season the pan sauce with kosher salt and freshly ground black pepper. Slice the rested Fullblood Wagyu strip steak into half-inch slices against the grain. Serve the steak slices warm over a bed of the bursted tomato and shallot pan sauce.Enjoy!
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