Wagyu steak with rosemary and sea salt
(0)
50 min
Quick
Rohlík vaří
Luxusní Wagyu steak s čerstvým rozmarýnem, česnekem a mořskou solí. Tento recept kombinuje to nejlepší z japonské tradice i moderní gastronomie. Wagyu maso je proslulé svým mramorováním, které se při tepelné úpravě rozpouští a dodává steaku neuvěřitelnou šťavnatost a máslovou texturu. Rozmarýn, lehce drcený česnek a mořská sůl pak jen podtrhnou přirozenou chuť tohoto výjimečného masa.
Preparation method
Meat preparation
Remove the Wagyu steaks from the refrigerator at least 30 minutes before cooking to allow them to reach room temperature. This is crucial for even cooking.
Pat the steaks dry with a paper towel. Season them generously on both sides with coarse sea salt and freshly crushed black pepper. The sea salt will create a wonderful texture on the surface of the meat.
Grilling and searing
Heat a grill, cast-iron skillet, or grill pan over medium-high heat. Add a little olive oil.
Chef's tip
If you are using Japanese Wagyu A5, remember that it is very rich in fat. A smaller portion and shorter cooking time than regular beef are sufficient.
Leave the garlic whole, just lightly crush it with the flat side of a knife. This prevents it from burning and gives the meat just a subtle hint of flavor.
40 min
Under an hour
