Steak affionatos and mature chefs love Wagyu beef for its intensely rich flavor and perfect texture, this recipe tastes like luxury but isn’t too challenging to make for our beginner chefs. Delicious ingredients are paramount to the perfect entree and Japanese A5 Wagyu New York Striploin is the perfect place to start for impressing just about anyone. For best results allow the steak to come fully to room temperature and pat dry slightly before cooking.
- 2 Japanese A5 New York Striploins, At Room Temperature
- 2 Tablespoon Neutral Oil ( Canola or Vegetable)
- 4 Tablespoons Unsalted Butter
- 2 Cloves Garlic, Crushed
- 8 Ounce Cremini Mushrooms
- 3-4 Fresh Sprigs of Thyme ( Additional 1-2 For Garnish)
- 1⁄4 Cup Red Wine
- 2-3 Tablespoon Heavy Cream
- Kosher Salt , Fresh Cracked Pepper
After allowing the steaks to come to room temperature and patting dry, season both sides with kosher salt. Heat a large skillet (cast iron works best!) over medium high heat and add oil, once oil is hot, carefully place each steak into the pan and cook the first side for 2-3 minutes until you get a crisp golden brown crust before turning the steak and cooking the other sides for another 2-3 minutes. Next add sprigs of thyme, crushed garlic and unsalted butter to the pan alongside of the steaks and til pan towards you so that as it melts you are able to spoon butter over top of each steak, continue to baste until butter is no longer bubbling ( approx 1-2 minutes) remove the steaks from pan and place onto cutting board to rest for additional 10-15 minutes, keeping in mind the steak will continue to cook further while resting. While your pan is still warm, remove sprigs of thyme from the pan and add in sliced cremini mushrooms and brown , add red wine and a splash of heavy cream and taste to see if it requires additional seasoning. Plate your delicious steaks and spoon mushrooms over top and garnish with fresh thyme sprigs!
Serve alongside fresh baked potatoes and herbed salad for a luxury meal you won’t soon forget! Enjoy!