Japanese Wagyu Bistecca with Arugula Salad
An impressively simple dish, perfect for any home cook for the holiday season
WRITER Chef Giovanni Luciani of Che Fico
PHOTOGRAPHY/VIDEOGRAPHERS Alejandro Hernandez & Paul Guintu
Japanese Wagyu Bistecca with Arugula Salad
Serves: 3-4
Ingredients:
1 32 oz. Wagyu ribeye (bone-in)
½ head of garlic
3 tbsp unsalted butter
1 tsp rosemary
1 tsp thyme
4 cups of arugula
1 tsp Partanna Extra Virgin Olive Oil
2 tsp 15-year Aceto Balsamico
2 tsp sea salt (gray sea salt preferred)
Black pepper to taste
1 tsp fleur de sel (unrefined French sea salt)
Directions:
Pull the steak out to temper for 20 minutes and season with sel gris and black pepper.
After 20 minutes, brown the butter in a carbon fiber or cast iron pan, and add thyme, rosemary, and garlic.
Gently sear the ribeye on all sides, then finish in a wood-fired oven.
Remove the ribeye when it reaches an internal temperature of 110°F (43°C).
Rest the steak and brush with the remaining butter and aromatics.
Cut the steak off the bone and slice into ¾-inch (2 cm) slices.
Brush the cut part of the bone and steak with more butter and finish with fleur de sel.
Dress the arugula with 1 tsp of Partanna olive oil and kosher salt in a bowl; place on the bone side of the plate.
Finish the salad with 15-year Aceto Balsamico.
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