Step-by-Step Guide to Make Ultimate Steak Diane with Miyazakigyu Wagyu Ribeye
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Award-winning Steak Diane with Miyazakigyu Wagyu Ribeye. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Steak Diane with Miyazakigyu Wagyu Ribeye, 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 Steak Diane with Miyazakigyu Wagyu Ribeye 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 Steak Diane with Miyazakigyu Wagyu Ribeye 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 Steak Diane with Miyazakigyu Wagyu Ribeye estimated approx 20 minutes.
To begin with this recipe, we have to prepare a few components. You can cook Steak Diane with Miyazakigyu Wagyu Ribeye using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Steak Diane with Miyazakigyu Wagyu Ribeye:
- 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
- Kosher Salt & Freshly Ground Black Pepper (to season)
- 2 TBSP Grapeseed Oil
- Mushroom Sauce
- 1 Large Shallot (minced)
- 1/2 LB Button Mushrooms (cut into quarters)
- 2 Garlic Cloves (minced)
- 1/2 CUP Brandy
- 1 TBSP Dijon Mustard
- 1 CUP Heavy Whipping Cream
- 1 CUP Beef Stock
- 2 TSP Worcestershire Sauce
- 2 TBSP Italian Parsley (minced)
Instructions to make Steak Diane with Miyazakigyu Wagyu Ribeye
- PREPARING THE MIYAZAKIGYU WAGYU RIBEYE
Heat a large cast iron skillet on medium-high heat. Add the grapeseed oil to the skillet. Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper. Once the pan is slightly smoking and hot, add in the Miyazakigyu Wagyu ribeye.Sear the ribeye on both sides for two minutes (for a medium-rare finish).Once seared on both sides, remove the steak from the pan.Place the steak on a cutting board to rest for 10 minutes before cutting. - PREPARING THE MUSHROOM SAUCE
Drain off all but one tablespoon of the fat from the pan (that the steak was cooked in). Add in the minced shallots. Saute the shallots for about 3 minutes until they are translucent.Then, add in the brandy. Once the brandy is added, use a long stick lighter to flambé the brandy in the pan (make sure your hood fan is on, and keep hair back). First, light the flame. Then, slowly and carefully lower it into the pan until it catches. Lastly, pull back the lighter. - Lastly, pull back the lighter. Once the flame dies out, add in the quartered mushrooms, minced garlic, beef stock, and Dijon mustard to the pan. Let it reduce, and cook the mushrooms for about 10 minutes. Once the stock is almost reduced/absorbed into the mushrooms, add in the heavy cream. Reduce the heat to medium, and let the sauce thicken. Once the sauce has thickened, add in the Worcestershire sauce.
- FINAL STEPS
Season the sauce (to taste) with kosher salt and freshly ground black pepper. Cut the Miyazakigyu Wagyu ribeye against the grain into half-inch slices. Divide the mushroom sauce between two plates, and top with the seared slices of ribeye. Garish with minced Italian parsley, serve, and enjoy!
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