Wagyu steak with rosemary and sea salt

Name: Wagyu steak with rosemary and sea salt
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japonská kuchyně
Ingredients: 2 Wagyu steaks (Japanese or classic); 2 sprigs of fresh rosemary; 2 cloves of fresh garlic; 1 tsp of coarse sea salt; 1/2 tsp of whole black pepper (freshly crushed); 1 tbsp of extra virgin olive oil

50 min

Quick

Rohlík vaří

Ingredients

Price per portion:CZK 659.74

Main ingredients

Sutcha Rump steak Wagyu A5 2 ks Wagyu steaků (japonské nebo klasické)

Seasoning and preparation

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Fresh rosemary 2 snítky čerstvého rozmarýnu

Fresh Czech garlic 2 stroužky čerstvého česneku

coarse salt 1 lžička hrubozrnné mořské soli

Whole black pepper 1/2 lžičky celého černého pepře (čerstvě drceného)

Extra virgin olive oil 1 lžíce extra panenského olivového oleje

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.