Charcoal Wagyu, Matcha Risotto

Name: Le steak de Wagyu poêlé à la perfection
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 personnes
Cuisine: Japonaise
Ingredients: 2 × 200 g Filet de Wagyu; Fleur de sel; Poivre noir du moulin; 30 g Beurre doux; 2 Gousses d'ail écrasées; 2 branches Thym frais; 1 branche Romarin frais; 1 c. à soupe Huile de pépins de raisin

Sumibi-yaki to maccha rizotto

Japanese-Italian fusion: Binchotan-grilled wagyu meets green tea risotto.

FHBy FOODHUB edition · 15 min · 2 servings

Chef's touch

00:00The secret lies in three principles: the right temperature, timing, and resting.

00:35Prepare each element cold. The meat should be out of the fridge thirty minutes before.

01:15The heat must be controlled. Never rush the cooking.

01:50The plate is built like a composition. Each color, each texture has its place.

02:20Wagyu is ready when its shine disappears under a light crust.

02:55Serve immediately. The meat should never wait.

Prep

5 min

Cook

10 min

Total

15 min

Servings

Wagyu loin, yuzu ponzu butter and matcha-infused risotto

Ingredients

2 × 200 gWagyu fillet
30 gUnsalted butter
to tasteFleur de sel
to tasteFreshly ground pepper
2Crushed garlic cloves
2 sprigsFresh thyme
1 sprigFresh rosemary
1 tbspGrapeseed oil

Preparation

01
Remove Wagyu fillets from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
02
Pat the fillets dry with paper towels: a perfectly dry surface is essential for a beautiful crust.
03
Season generously with fleur de sel and freshly ground pepper on both sides.
04
Heat a cast-iron skillet until it smokes. Add a drizzle of oil.
05
Place the fillets without moving them. Sear for 90 seconds on the first side.
06
Flip, add the butter, crushed garlic, and herbs. Continuously baste with the foaming butter for 60 to 90 seconds.
07
Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
08
Slice against the grain and serve immediately, drizzled with the herb butter.