Ironclad Pan Wagyu Rib Eye Fillet with Horseradish and Spicy Pickle Mayonnaise and Silverbeet and Pumpkin Seed Salad
Rich, ultra-flavourful and super tender this Wagyu ribeye (or scotch fillet works well too!) fast cooked in the Legacy Pan produces the most delicious steak anybody in our whāre has ever tasted!
It has the most crunchiest of golden crusts and it is so melt in your mouth tender, it’s like cutting through butter. Serve with a crunchy salad and a tangy pickled mayo and it’s the stuff keto dreams are made off. But if keto is not your thang, add a pile of home cooked chips.
Thankyou Japan and Black Origin farms for producing the most superior steak experience ever.
1 x 400g Black Origin Wagyu Ribeye
1 T olive oil
Salt to taste
1 T butter
4 cloves garlic
4 large fresh silverbeet leaves and steams, dried and sliced finely
2 T Lemon juice
Salt, to your liking
1 T Salsa Verde or pesto.
2 T toasted pumpkin seeds, plus extra for serving.
2 t horseradish cream
3 T mayonnaise
Squirt or two Seracho
2 medium pickles, sliced finely.
Remove Wagyu Rib Eye from fridge for at least an hour before cooking to bring to room temperature.
And while you wait… mix those mayo ingredients together and prepare your salad ingredients to have ready - but don’t mix salad just yet!
Once at room temp, pat the wagyu dry with a paper towel.
Massage the olive oil and salt lightly into each side of the meat.
Heat your Legacy Pan to smoking hot, then turn down to medium heat.
For medium rare, cook 2.5 – 3 mins a side and rest for 5 minutes.
For rare, cook 2 mins a side and rest for 5 minutes.
Lay Wagyu in the pan and apply pressure with hand or tongs to create connection between the meat and the heat.
Fry for desired time depending on preference. Turn the meat and apply pressure again. Admire that crunchy gold-brown fat!
Optional - To add extra flavour, in the last minute of frying, add butter, garlic and rosemary to the pan and let melt and sizzle.
Remove meat from the pan to a plate, transfer to a warm place and drizzle butter, garlic and herbs over the top. Tent with a piece of tinfoil or pop a bowl or pot over the meat and let rest for 5 minutes. If the meat has cooled too significantly, pop it back in the very hot pan with the butter and herbs for 20 seconds before serving.
Just before serving the steak, prepare the salad. Massage salt and lemon juice lightly into the silver beet with your hands, then toss the Salsa Verde or pesto and pumpkin seeds through.
Slice the meat against the grain, re-season with extra salt and freshly ground black pepper and serve with the salad and pickle mayonnaise - with extra pickles on the side!
Is that the best piece of steak you’ve ever tasted in your life? We suspect the answer will be yes.