meat RECIPE
Flank Wagyu Steak with Peppercorn Sauce
Ingredients
1 Shimo Wagyu flank steak (1–2 lbs, 500g -1kg), brought to room temperature
Kosher salt and coarse black pepper
Extra virgin olive oil
Aromatics: Butter, garlic cloves, fresh rosemary/thyme (optional)
Black peppercorn sauce:
1 teaspoon peppercorns (black, green, or a mix), lightly crushed
1 tablespoon butter
2 tablespoons shallots and garlic
1/3 cup brandy or cognac
1 cup heavy cream
Salt to taste
Equipment:
Gozney Dome or Rocbox, cast-iron skillet or griddle pan, instant-read meat thermometer
- Serves 2 -
HOW TO MAKE IT
Let the Wagyu steak sit at room temperature for 10-15 minutes to ensure even cooking.
Pat the steak completely dry with paper towels (essential for a good crust). Season generously with salt and pepper.
Fire up the Gozney to 600°–700° F (315°–370° C). Place the cast-iron skillet in the oven to get “ripping hot.”
Carefully remove the hot pan, add a small amount of oil, and place the steak in the pan. Immediately put it back into the Gozney. Sear for 2–3 minutes on the first side until a dark crust forms.
Flip the steak. Add butter, garlic, and herbs if using. Cook for another 2–3 minutes. Due to the high fat content of Wagyu, the total cook time is often shorter than standard beef, aiming for medium-rare. Use a probe to aim for an internal temperature of 125°–130° F (52°–54° C).
Remove the steak from the pan and let it rest on a wire rack or warm plate for 5–10 minutes before slicing. Drizzle with the peppercorn sauce.
Serve and enjoy!
Black peppercorn sauce:
Melt the butter in a pan. Add the shallots and crushed peppercorns, and cook until softened.
Deglaze the pan by carefully adding brandy or cognac, and let reduce.
Add in the cream and cook till it thickens slightly and gets bubbly.
