Australian wagyu shell steak seared on a hot cast iron pan and then bathed in a butter sauce with rosemary and garlic.
Serves 2
Prep time 30 mins
Prep time 30 mins
Cooking time 10 mins
Ingredients
Ingredients
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1 16 oz Australian wagyu shell steak (also known as wagyu sirloin on the bone)
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2 tbsp salt
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2 tbsp cracked black pepper
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1 tbsp avocado oil
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4 tbsp butter
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2 cloves garlic (peeled)
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3 sprigs fresh rosemary
Instructions
- Generously season both sides of the steak with salt and pepper. Set aside for at least 30 minutes at room temperature.
- Heat a cast iron pan to high heat. Add the avocado oil and then place the strip steak on the pan pressing the steak evenly into the pan. After 3 minutes, flip and cook for another 3 minutes.
- Remove the steak from the pan and lower the temperature of the pan to medium low. Add the steak back to the pan along with the butter, rosemary, and garlic.
- Once the butter is mostly melted, tilt the pan up slightly, and begin to spoon the butter mixture over the steak. After a minute or two, flip the steak over and repeat. Once the steak is to your desired doneness, remove from the grill, and let rest for 5-10 minutes.
- Slice up the steak, pour any remaining butter sauce over top, and dig in.