Pan-Seared Wagyu Steak with Tomato & Shallot Sauce
The pan seared Fullblood Wagyu strip steak is crispy on the outside and tender on the inside. The tomato and shallot pan sauce compliments the signature flavor of the Wagyu steak. Each juicy bite literally melts in your mouth! This recipe is perfect for a romantic dinner for two!
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Pan Sauce :
1 pt. Cherry Tomatoes
1 Large Shallot ( sliced thin )
4 Large Garlic Cloves ( sliced thin )
1/2 cup Dry Sherry
3 tbsp. Butter
4 Fresh Basil Leaves ( chiffonade )
Pull the Fullblood Wagyu bone-in strip steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
See the full directions on my site