Wagyu Rib-eye Cap with Gremolata
- 1/3 cup chopped fresh parsley
- 1 tablespoon preserved grapefruit peel, zested
- 2 teaspoons minced garlic
- 1 cup Panko bread crumbs
- 1 cup of grapeseed oil
- 1 cup of olive oil
- 4 garlic cloves, smashed
- ¼ of a small white onion, thinly sliced.
- Zest of 1 lime
- 1 tablespoon roasted coriander seed
- 1 tablespoon roasted white peppercorns
- 4 fresh bay leaves, chiffonade
- ¼ cup of rosemary leaves bruised
- ¼ cup of thyme, upper parts only, leaves and stem
- 4 potatoes
- Reserved beef fat
- Reserved beef cracklings, chopped
- Thyme, as needed
Wagyu Ribeye Cup
- 2 rib eye caps, wagyu
- Steak Oil (recipe below)
- Gremolata (recipe below)
- Steak Fries (recipe below)
1.Fry the panko bread crumbs in the clarified butter until golden brown. Strain and transfer to paper towels to drain and cool.
2. Combine with the remaining ingredients.
Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.
1.Combine all ingredients in a small pan. Raise temperature until it's too hot to touch, then immediately remove from the heat and allow to cool to room temperature.
2.When cool, transfer to an airtight container and reserve until needed.
Wagyu Ribeye Cap:
1.Trim any excess fat and sinew off of the rib eye cap. Discard the sinew, but dice the fat and render slowly in a sauté pan until crispy
2.When ready, strain the crackling from the beef fat and reserve both separately. Cut the steak into sections and transfer to the Steak Oil to marinate overnight.
3.Preheat a wood-fired grill. When ready, remove the steaks from the oil and drain. Season with salt and fresh ground pepper and grill over high heat until warm through and lightly charred. Serve with Gremolata.
1.Wash the potatoes and slice with the skins on.
2.Heat the beef fat in a sauté pan, then add the potatoes to sear.
3.Cook until golden and tender.
4.Remove from the pan, season with the remaining ingredients.