A5 Wagyu ribeye with tonkatsu sauce
Japanese Wagyu beef is often called the Rolls Royce of beef, and for good reason. Thanks to its intense intramuscular marbling, the meat has an almost pink appearance, and fat equals flavor. It also defines the texture, as A5 Wagyu is incredibly tender and literally melts in your mouth. This meat does not need much: some Maldon salt flakes and freshly ground black pepper are more than enough. I [Siebe Grijpma from @BBQmoods] served the ribeye sliced and with a spoonful of tonkatsu sauce.
Preparing Wagyu
Take your Wagyu ribeye out of the refrigerator in time and let it come to room temperature. Toast some bread of your choice, and if you really want to do it right, use milk bread. Trim off the crusts for a better and more refined result.
Preparing tonkatsu sauce
Mix all the ingredients for the tonkatsu sauce together with a whisk until smooth. Taste the sauce and adjust if needed. Make sure it is not too strong, as that would overpower this delicate meat. You can gently warm the sauce, but do not let it boil. Set it aside until serving.
Preparing A5 Wagyu ribeye
Remove the Wagyu ribeye from the packaging and trim off any excess thick fat if desired. Do not throw it away, as this fat is perfect to use as cooking fat. Note: this is especially relevant for entrecote. The master butchers at The Butchery usually prepare your Wagyu steak completely grill ready, meaning it is already trimmed. However, taste differs and not everyone prefers the same amount of fat.
Heat your pan on the stove until it just starts to smoke. If you trimmed some fat from the ribeye, add it to the pan now, it will melt almost instantly. Make sure it does not burn.
Place the Wagyu ribeye flat in the pan, ensuring it lies evenly. It is important to use a pan that matches the size of your steak. If the pan is too large, the fat will burn, and if it is too small, parts of the steak will not develop a proper crust.
Gently press the A5 Wagyu ribeye with your fingers so it sears immediately. Due to the high fat content, the meat will quickly release fat and essentially cook in its own rendered fat. If needed, lower the heat slightly. Do not move the steak, let it sit for about 1.5 minutes. Then check if a golden brown crust has formed. If so, flip it, if not, give it a little more time.
After flipping, follow the same process: let it cook undisturbed for another 1.5 minutes. Check doneness by touch, or use a core thermometer. Aim for an internal temperature of around 42°C when removing it from the pan.
Place the ribeye on a board and let it rest loosely under aluminum foil. This allows the juices to redistribute evenly.
After about 6 minutes, use a very sharp knife to slice the A5 BMS12 Wagyu ribeye into thin slices. It will be incredibly tender, almost like cutting butter. This meat is best enjoyed rare or at most medium rare.
Serving A5 Wagyu ribeye
Take a nice plate and make sure it is preheated, for example in the oven at 50°C. Spread a spoonful of tonkatsu sauce on the plate and arrange the sliced Wagyu ribeye on or next to it. Garnish with cress or microgreens and optionally serve with crispy toast.
Finish with freshly ground black pepper and Maldon salt flakes to taste.
ENJOY, though that is guaranteed!
For this recipe, Siebe used an A5 Kagoshima Wagyu ribeye
