Wagyu ribeye with Japanese steak sauce, 15 hour potato and grilled spring onion
If you follow us, you know we specialize in Wagyu, so we regularly send a steak to one of our ambassadors to create something special with it. And as you would expect from BBQ Junkie, he of course prepared this Wagyu ribeye on the BBQ. He used an A5 Japanese Wagyu steak, but you can also easily choose an A4 or A3 ribeye for this dish. Either way, this is a restaurant worthy dish that will truly impress your guests!
Summary
Serves: 4 people
Prep time: 15 hours
Cooking time: 20 minutes
Preparing the 15 hour potato
The preparation of this dish starts with the potatoes. These need 3 hours in the oven and at least 12 hours in the refrigerator before frying. So start the evening before. Peel the potatoes and slice them thinly using a mandoline.
Meanwhile, melt the beef fat in a saucepan over low heat and mix the potato slices through it once all potatoes are sliced. Mix well. Grease a loaf tin and line the bottom and long sides with baking paper. Arrange the potato slices in overlapping layers inside the tin.
Set the oven to 120 degrees (fan oven) and place the tin in the middle of the oven once it reaches temperature. Bake the potatoes for 3 hours.
After 3 hours, remove the tin from the oven and let it cool on the counter for about half an hour. Then cover the top with baking paper and place something heavy on top, such as a few cans of chopped tomatoes. Place the tin in the refrigerator for at least 12 hours.
The next day, remove the tin from the fridge, take out the potato block, cut it into nice portions and deep fry them for about 4 minutes at 180 degrees.
Wagyu ribeye on the BBQ
Meanwhile, light the BBQ to grill the spring onions and Wagyu ribeyes. Use direct heat at around 230 degrees. Trim the tops and bottoms of the spring onions and brush lightly with sunflower oil. Take the ribeyes out of the refrigerator and packaging and let them come to room temperature.
Use a food processor to combine the soy sauce, rice vinegar and brown sugar. Peel the ginger and cut into chunks. Cut the onion into large pieces and add both. Add lime zest and the juice of half a lime. Blend into a smooth sauce and set aside.
Once the BBQ is up to temperature, place the spring onions on the grill and cook them for about 8 minutes until nicely done. When the spring onions have a few minutes left, add the Wagyu ribeyes to the BBQ. Use a cast iron grate or plancha for nice grill marks or a crust.
Grill the ribeyes for 1.5 to 2 minutes per side, then remove from the BBQ. Sprinkle with coarse sea salt and let rest for 5 minutes.
Slice the ribeyes into thin slices and serve with the fried potatoes and spring onion on a nice plate. Finish with a little extra coarse sea salt and spoon some of the Japanese steak sauce over the ribeye.
ENJOY!