This seasoned and seared Wagyu strip steak will melt in your mouth! The juicy, tender steak slices are topped with a dollop of Thai chili butter, making each bite an explosion of flavor. Try this quick-and-easy recipe for your next steak night or a romantic dinner for two! —Double8Cattle
Double 8 Cattle Company Fullblood Wagyu Bone-In Strip Steaks
Whiskey Oak Smoked Steak Rub (to season)
Sweet Thai Chili Sauce
1 1/2 teaspoons
Garlic Clove (minced)
Instant Read Thermometer,
Grill, Outdoor Propane Burner, or Stove,
Cast Iron Skillet,
Take the Fullblood Wagyu bone-in strip steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU STRIP STEAKS
Trim the Fullblood Wagyu bone-in strip steaks of any excess fat (this is optional).
Next, season the Wagyu strip steaks liberally with steak rub. You can use the Whiskey Oak Smoked Steak Rub or a steak rub of your choice.
Set the seasoned Wagyu strip steaks aside until ready to use.
PREPARING THE THAI CHILI BUTTER
In a medium-size bowl, combine the softened butter, minced garlic, sweet Thai chili sauce, chopped cilantro, minced scallions, and lime juice.
Mix until combined.
Then, place the Thai chili butter in the refrigerator until ready to use.
Place a cast iron skillet over high heat (on the grill, an outdoor propane burner, or the stove), and add the olive oil to the skillet.
Once the oil begins to smoke, firmly place the seasoned Wagyu strip steaks in the skillet.
Allow the Wagyu strip steaks to cook for 3-4 minutes on one side.
Then, flip the steaks, and cook for 3-4 minutes on the other side.
Once the internal temperature of each steak registers approximately 130°F, take them out of the skillet, and set them aside.
Allow the Wagyu strip steaks to rest for 10-15 minutes before slicing.
Serve the seared Wagyu strip steaks with a dollop of Thai chili butter and your favorite sides.
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