Each slice of juicy, pan-seared Miyazakigyu Wagyu ribeye steak is coated in a creamy mushroom sauce! The sauce is flambéed, which adds some fiery excitement to this delicious dish. This easy-to-make recipe is perfect for the mushroom-lover in your life, as well as the Japanese beef connoisseur! —Double8Cattle
Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)
Large Shallot (minced)
Garlic Cloves (minced)
Heavy Whipping Cream
Italian Parsley (minced)
In This Recipe
Large Cast Iron Skillet
Large Stick Lighter (to Flambé)
Pull the Miyazakigyu Wagyu ribeye out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
One hour before cooking the ribeye, pull the Miyazakigyu Wagyu ribeye from the refrigerator. Remove it from the packaging, and place it on a plate. Allow it to come up to room temperature.
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.
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.
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!