Pan-Seared American Wagyu with Red Fresno Sriracha

Method

Directions

1. 1
   Preheat the oven to 500°F.
2. 2
   In a large, nonreactive saucepan, bring the beer, vinegar, sugar, and salt to a boil. Cook for 7 minutes over high heat, then reduce heat to medium and continue cooking for about 8 more minutes or until the liquid has reduced to 1/2 cup. Stir occasionally and watch carefully toward the end to prevent scorching. Remove the pan from the heat and set aside.
3. 3
   In a small bowl, combine 4 of the chiles, the 2 unpeeled garlic cloves, and the oil. (For a spicier sauce, don't seed the chiles.) Stir to coat and spread evenly on an ungreased baking sheet. Roast until the chile skins are blistered and blackened in places, about 7 minutes. Remove from the oven and set aside.
4. 4
   While the peppers are roasting, stem and seed the remaining 4 chiles and place them with the remaining 2 peeled garlic cloves in a food processor.
5. 5
   When the roasted peppers and garlic are cool enough to handle, stem and seed the peppers (leaving the skin on) and peel the garlic cloves. Add both to the food processor with the reserved beer reduction and process until smooth. The vinegar and chiles are natural preservatives, so the sriracha keeps in the refrigerator almost indefinitely.
6. 6
   For the best flavor, season the steak at least four hours before cooking so the salt deeply penetrates the cut. Use a steel bowl and a neutral oil like safflower; salt and pepper or a steak seasoning both work. After an hour, re-toss to make sure the steak is evenly coated, then refrigerate until an hour before cooking.
7. 7
   Remove the seasoned steak from the refrigerator about 1 hour before cook time so it can come up to room temperature.
8. 8
   Preheat the oven to 300°F.
9. 9
   Pan-sear the steak in a skillet over medium-high heat (cast iron is the best for holding temperature). When the skillet reaches around 400-450°F, lay the steak in and apply pressure for full contact.
10. 10
    For added decadence, baste with a little butter, garlic, and a sprig of thyme for a quick pan sauce.
11. 11
    Move the steak to the 300°F oven and cook to your desired internal temperature. A Thermapen or similar instant-read thermometer is the most reliable way to check doneness.
12. 12
    When hosting a crowd, sear the meat ahead of time and refrigerate without finishing it in the oven. When ready to serve, finish the steaks in a 300°F oven so you're free to enjoy the party.
13. 13
    Let your steaks rest for 10 minutes before cutting. This allows the temperature to equalize internally and helps the steak hold its juices.