Steak Diane with Miyazakigyu Wagyu Ribeye.

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In this dish, we will certainly talk about exactly how to make a full Steak Diane with Miyazakigyu Wagyu Ribeye with tips to make sure that it really feels tasty as well as soft when you eat it. This snack will certainly be even more excellent when you appreciate while kicking back or eating with your household. Steak Diane with Miyazakigyu Wagyu Ribeye is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Steak Diane with Miyazakigyu Wagyu Ribeye is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have steak diane with miyazakigyu wagyu ribeye using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steak Diane with Miyazakigyu Wagyu Ribeye:

1. Prepare 1 of Double 8 Cattle Company Miyazakigyu Wagyu Ribeye.
2. Make ready of Kosher Salt & Freshly Ground Black Pepper (to season).
3. Get 2 TBSP of Grapeseed Oil.
4. You need of Mushroom Sauce.
5. Get 1 of Large Shallot (minced).
6. Prepare 1/2 LB of Button Mushrooms (cut into quarters).
7. You need 2 of Garlic Cloves (minced).
8. Get 1/2 CUP of Brandy.
9. It’s 1 TBSP of Dijon Mustard.
10. Get 1 CUP of Heavy Whipping Cream.
11. It’s 1 CUP of Beef Stock.
12. Prepare 2 TSP of Worcestershire Sauce.
13. It’s 2 TBSP of Italian Parsley (minced).

step by step to make Steak Diane with Miyazakigyu Wagyu Ribeye:

1. PREPARING THE MIYAZAKIGYU WAGYU RIBEYE Heat a large cast iron skillet on medium-high heat. Add the grapeseed oil to the skillet. Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper. Once the pan is slightly smoking and hot, add in the Miyazakigyu Wagyu ribeye.Sear the ribeye on both sides for two minutes (for a medium-rare finish).Once seared on both sides, remove the steak from the pan.Place the steak on a cutting board to rest for 10 minutes before cutting..
2. PREPARING THE MUSHROOM SAUCE Drain off all but one tablespoon of the fat from the pan (that the steak was cooked in). Add in the minced shallots. Saute the shallots for about 3 minutes until they are translucent.Then, add in the brandy. Once the brandy is added, use a long stick lighter to flambé the brandy in the pan (make sure your hood fan is on, and keep hair back). First, light the flame. Then, slowly and carefully lower it into the pan until it catches. Lastly, pull back the lighter..
3. Lastly, pull back the lighter. Once the flame dies out, add in the quartered mushrooms, minced garlic, beef stock, and Dijon mustard to the pan. Let it reduce, and cook the mushrooms for about 10 minutes. Once the stock is almost reduced/absorbed into the mushrooms, add in the heavy cream. Reduce the heat to medium, and let the sauce thicken. Once the sauce has thickened, add in the Worcestershire sauce..
4. FINAL STEPS Season the sauce (to taste) with kosher salt and freshly ground black pepper. Cut the Miyazakigyu Wagyu ribeye against the grain into half-inch slices. Divide the mushroom sauce between two plates, and top with the seared slices of ribeye. Garish with minced Italian parsley, serve, and enjoy!.

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