This simple recipe allows the flavor of the Vermont Wagyu beef to come through spectacularly.
Ingredients
SERVINGS: 2
- 6 ounces medium Denver cut Vermont Wagyu beef
- Kosher salt and freshly ground pepper, to taste
- 1½ tablespoons extra-virgin olive oil
- 4 sprigs fresh thyme, minced
- 1 branch fresh rosemary leaves, minced
- 2 fresh sage leaves, minced
- 1 teaspoon fresh garlic, minced
- 1 teaspoon shallots, minced
- 3 tablespoons unsalted butter
Instructions
Preheat oven to 400°F.
Pat steak dry and season with salt and freshly ground pepper.
Place an oven-safe skillet over medium-high heat and add oil, herbs, garlic, shallots, and steak. Cook until garlic and shallots just start to turn deep golden, flipping steak after a couple of minutes and coating with aromatics. Remove the skillet from heat, add butter, and place in the preheated oven. Roast for 7 minutes to achieve the perfect temperature of medium/medium rare. Spoon pan sauce over the top of the steak. Transfer to a cutting board and let steak rest for a minute or two before slicing.
About this recipe
Recipe and photography by Chef Andrew Molen, Alta Restaurant
