One-Pot Wonders

Garlic Butter Miyazakigyu Wagyu Steak Bites

August 25, 2020
0 Ratings
Photo by Double8Cattle
Author Notes

Try this tasty, one-skillet recipe featuring buttery Miyazakigyu Wagyu beef cubes and tender fingerling potatoes! The combination of the juicy steak bites, roasted potatoes, garlic, and shallots make for a dish that is both delicious and easy to make! —Double8Cattle

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 2
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 2 Large Garlic Cloves (minced)
  • 3 tablespoons Whole Butter
  • 1 pound Fingerling Potatoes (cut in half lengthwise)
  • 1/4 cup Grapeseed Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 3 Large Garlic Cloves (sliced into quarters)
  • 1 Large Shallot (julienned)
  • 1/4 cup Parsley (minced)
In This Recipe
Directions
  1. Tools - Large Cast Iron Skillet
  2. FIRST STEP Pull the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE FINGERLING POTATOES Remove the Miyazakigyu Wagyu beef cubes from the refrigerator, and take them out of the packaging. Place the beef cubes on a plate to come up to room temperature, and start the fingerling potatoes. Heat the oven to 450°F, and place the large cast iron skillet in the oven for 10 minutes to get it hot. In a medium bowl, toss the fingerling potatoes (cut in half lengthwise) with the grapeseed oil. Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper to the bowl, and continue to toss. Once the skillet is hot (from being in the oven), place all of the oil-coated potatoes cut-side-down in the pan. Cook the fingerling potatoes for 25 minutes. Pull the cast iron skillet from the oven, and mix in the julienned shallot and the sliced/quartered garlic cloves. Place the skillet back in the oven, and cook for 10 minutes. Pull the skillet from the oven, and place the potatoes, shallots, and garlic in a small bowl.
  4. PREPARING THE MIYAZAKIGYU WAGYU BEEF CUBES Put the empty cast iron skillet on medium-high heat on the stove top. Add in 1 tablespoon of grapeseed oil to coat the bottom of the pan. Place the Miyazakigyu Wagyu beef cubes in the pan in a single layer. Season the beef cubes with kosher salt and freshly ground black pepper. Sear the beef for 3-4 minutes, turning the beef half way through the process to get a deep golden sear on the beef. Add in the whole butter and minced garlic, while stirring. This will help to coat the Miyazakigyu Wagyu beef cubes and cook the garlic.
  5. FINAL STEPS Push the beef to one side of the skillet. Place the roasted fingerling potatoes, garlic, and shallots back in the pan. Garnish with minced parsley, and serve hot. Enjoy!

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