▶️ How to make American Wagyu Steak with Hasselback Potatoes - LIVESTREAM
American Wagyu Steak with Hasselback Potatoes
Cook Time 🍳
Come join us for a special menu with wagyu steak! You will also learn how to make stunning hasselback potatoes!
- 2 6 ounce top sirloin steaks ❄
- 2 russet potatoes
- 6 tablespoons unsalted butter ❄
- 2 sprigs rosemary ❄
- 2 cloves garlic
- 1 bunch asparagus ❄
- 1 shallot
- ¼ cup canola oil
- Balinese Truffle Salt
- Sauce Diane
- ½ cup cream ❄
- 1 tablespoon Dijon mustard ❄
- 1 teaspoon Worcestershire ❄
- Sherry or apple cider vinegar
- Chopsticks or 2 wooden spoons
- 2 sheet trays lined with parchment paper
- 1 small pots
- Pastry brush
- Mixing bowl
- Cast iron pan or large saute pan
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
***Just before the class begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***
Preheat the oven to 450F.
- Wash and dry the potatoes. Place the potatoes onto a cutting board and slice one side to give you a stable base.
- Using chopsticks or a wooden spoon on either side, cut thin slices into the potato without going all the way through it. This will create the layered effect in the hasselback potatoes.
- Place 4 tablespoons of butter into a small pot and melt over low heat. Add half of the rosemary and a few cloves of garlic en chemise to the pot to infuse the flavor.
- Brush the potatoes with the clarified butter, season them with Balinese Truffle Salt, and transfer them to the oven for 30 minutes.
- While the potatoes are cooking, it’s time to prep the rest of the ingredients.
- Peel and finely mince 2 tablespoons of shallot. Crush a few more cloves of garlic en chemise, the remaining rosemary, and 2 tablespoons of butter for your basting kit.
- Snap off the woody ends of the asparagus and cut into 2 inch pieces. Transfer the asparagus to a mixing bowl, add a drizzle of oil, and season with Balinese Truffle Salt.
- Lay the asparagus in a single layer on a sheet tray lined with parchment paper and reserve until ready to cook.
HOW TO COOK 🍳
After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the clarified butter, and place them back into the oven for 15-20 more minutes or until they are golden brown, delicious, and cooked through.
- Season the steaks on all sides with Balinese Truffle Salt.
- Heat a large saute pan over high heat.
- Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan.
- While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 4-5 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
- Add the rosemary, garlic, and 2 tablespoons of butter to the pan and baste the steak.
- Remove the steak from the pan and set aside on your cutting board, topped with garlic and rosemary, to rest.
- While the steak is resting, it’s time to make the sauce and finish the asparagus.
- Add the asparagus to the oven and cook for 5 minutes until al dente.
- Heat the saute pan the steak was cooked in over medium low heat. Add the shallots to the pan and cook for 1-2 minutes or until softened.
- Once the shallots have cooked, add the Sauce Diane to the pan and bring to a simmer, stirring to emulsify.
- Remove the pan from the heat and season with Balinese Truffle Salt, vinegar, and black pepper to taste.
- Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of Balinese Truffle Salt.
- Carve the steak and plate the asparagus decoratively underneath the steak. Place the hasselback potatoes alongside, top the dish with a drizzle of sauce, and a finishing touch of Balinese Truffle Salt. Dig in and enjoy!!!
Leave a comment