Pan-Seared Wagyu M8/9 Striploin家庭版 M8/9 和牛西冷牛排
Rich M8/9 wagyu, seared hard and served in small slices, the way this grade should be.厚切和牛，油花重，小份慢享最过瘾。
- Serves份量
- 4
- Prep准备
- 10 min分钟
- Cook烹饪
- 15 min分钟
- Total共计
- 25 min分钟
Ingredients食材
- Wagyu M8/9 striploin 400 g, in one piece 2.5-3 cm thick和牛 M8/9 西冷 400 克，整块，厚 2.5-3 厘米
- House Hakata seasoning salt 1 tsp (or fine sea salt)House 博多味付盐胡椒 1 茶匙（或细海盐）
- Fresh wasabi 2 tsp, grated现磨山葵 2 茶匙
- Garlic 2 cloves, skin on, lightly crushed蒜 2 瓣，带皮拍松
- Unsalted butter 10 g无盐黄油 10 克
- Flaky sea salt and coarse black pepper, to finish海盐片、粗磨黑胡椒 各适量
- Steamed rice or watercress, to serve米饭或西洋菜 适量，配食
Method做法
- 1Take the steak out of the fridge 45 minutes ahead and let it come up to room temperature.牛排提前 45 分钟从冰箱取出，回到室温。
- 2Pat the surface completely dry with paper towel, then season both sides with the Hakata salt.用厨房纸把表面水分彻底吸干，两面撒上博多味付盐。
- 3Heat a heavy cast-iron or steel pan over high heat until it just starts to smoke; add no oil, the wagyu has plenty of its own.铸铁锅或厚底锅大火烧到刚冒烟，不用放油，和牛自身的油脂就够了。
- 4Hold the steak on its fat edge with tongs and render for 2 minutes, until a pool of clear fat forms in the pan.用夹子把牛排立起来，肥边先煎 2 分钟，煎出一层清亮的牛油。
- 5Lay it flat and sear 2 minutes per side, then flip every 30 seconds while basting with the butter and garlic, until a probe in the centre reads 50C.放平后每面煎 2 分钟，之后每 30 秒翻一次面，同时用黄油和蒜瓣淋油，直到探针插入中心显示 50℃。
- 6Rest on a warm plate for 6 minutes; it will carry over to about 54C, a true medium-rare.移到温热的盘子里静置 6 分钟，余温会把中心升到约 54℃，正好三分熟。
- 7Slice 1 cm thick against the grain, finish with flaky salt and pepper, and serve with the wasabi.逆着纹理切成 1 厘米厚片，撒海盐片和黑胡椒，配山葵上桌。
Madam's tip太太小贴士
M8/9 is extremely rich: 100 g a person is already a generous serve. Keep the rendered fat in a jar and fry rice in it tomorrow.M8/9 油花很重，每人 100 克就足够；煎出来的牛油别倒掉，留着第二天炒饭最香。