Wagyu Ribeye with Beef Bacon Bordelaise
Our Director or Butchery, Angharad puts it perfectly "Whether you call it OP Rib, Ribeye on the Bone or Côte de Boeuf, this cut is absolutely my favourite steak. For me, the ribeye is always deliciously juicy and packed full of flavour; cut on the bone means it's extra thick, and the bone is covered in mouthwatering meat to get your teeth into! So treat yourself this week with this great deal!"
This Ribeye Wagyu from Darling Downs is flavorful and juicy, marbled to perfection. Whip up a rich and decadent red wine wagyu bacon bordelaise sauce to compliment the rich flavours of the meat. Enjoy this spectacular cut prepared specially with this recipe from Aubrey's Kitchen.
Ingredients
Wagyu Ribeye
4 lbs Ribeye (4 steaks)
2 tbsp Oil or Wagyu Beef Bacon Fat (per steak)
Salt (to taste), fresh ground black pepper (optional)
Wagyu Beef Bacon Bordelaise
2 slices Wagyu bacon (and wagyu bacon fat from cooking)
3 large cloves Garlic (finely minced or garlic pressed)
1½ cups Bordeaux (or dry red wine of choice)
1½ cups Beef Demi-Glace
6 sprigs Thyme
1 Shallot (thinly sliced)
1 large Carrot (chopped)
1 Bay Leaf
Salt and Black Pepper (to your tastes)
Instructions
Wagyu Beef Bacon Bordelaise
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Prepare your bordelaise sauce before you start cooking your steak as it will take some time to reduce.
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Prepare demi glace according to product container. See notes below.
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Note: Use a large sauté pan that is deep so you can cook your sauce in the same pan.
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In large sauté pan, on medium high heat, cook wagyu bacon slices until fully cooked. Set wagyu bacon aside
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Set wagyu bacon aside (on plate covered with a paper towel). Leave ¼ of the bacon fat in the pan and spoon ¾ of the bacon fat into a small bowl (set aside in refrigerator). You want your bacon fat to return to a solid state in the refrigerator.
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Add shallot and carrot to wagyu bacon fat and cook until carrots start to soften. During the cooking process, if needed, you can add additional olive oil if you run out of wagyu bacon fat (amount can vary).
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Add garlic, thyme and bay leaf. Cook for 1-2 minutes until fragrant but do not overcook garlic.
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Add Bordeaux or dry red wine. Cook until liquid is reduced by half.
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Using a fine mesh sieve, strain sauce to remove carrot, shallot, thyme and bay leaf. Add liquid back to pan.
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Add demi glace and reduce until thickened.
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Remove from heat and quickly whisk in remaining wagyu beef bacon fat. Season with salt to your taste.
Wagyu Ribeye
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Preheat oven to 425°
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Pat dry your wagyu ribeye with a paper towel. This will help the outside get a nice crust.
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Season your wagyu ribeye with salt and pepper to taste.
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In large sauté pan or cast iron skillet, heat oil or wagyu bacon fat until hot.
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Do not overcrowd your steaks in the pan. Cook 1 or 2 at a time depending on the size of your pan.
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Once oil or fat is hot, add your steak to the pan.
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Sear for 3-4 minutes per side until each side has a golden brown caramelized crust.
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Transfer to oven (in cast iron skillet or oven safe pan/baking sheet).
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Cook in oven until internal meat temperature reaches your desired temperature (see notes for cook times).
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Allow the steak to rest 5-10 minutes. During the resting time, the steak should continue cooking (called carryover cooking), this should bring your steak to your final desired cook time (see notes for cook times).°
