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Pan-Seared American Wagyu with Red Fresno Sriracha

The fat renders when cooking, creating a superior crust and sear, which, coupled with the tenderness of wagyu, generates a perfect harmony of textures. The heat and acidity of the sriracha make the perfect pairing and create balanced, flavorful steak night experience.

Pan-Seared American Wagyu with Red Fresno Sriracha

Recipe provided by Mishima Reserve

INGREDIENTS
Red Fresno Sriracha

  • 12 oz. Samuel Adams Boston Lager, or similar rich, malty beer (1 can)
  • 1/4 cup white vinegar
  • 1 tbsp. sugar
  • 1 tbsp. Kosher salt
  • 8 red Fresno chiles (about 8 oz.), divided
  • 4 cloves garlic, divided, with 2 peeled
  • 1 tsp. expeller-pressed Safflower oil

Steak

  • Salt and pepper (or seasoning of choice)
  • Oil (nuetral flavor, such as safflower)
  • Butter, garlic, a sprig of thyme (optional)

INSTRUCTIONS

For the sauce (can be prepared ahead of time)

  1. Preheat the oven to 500°F.
  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. Stirring occasionally, watch carefully or reduce the heat toward the end to prevent scorching. Remove the pan from the heat and set aside.
  3. In a small bowl, combine 4 of the chiles, the 2 garlic cloves with skin on, and the oil. (for spicier sauce, don’t seed the chiles.) Stir to coat and spread the mixture 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. While the peppers are roasting, stem and seed the remaining 4 chilies and place with the remaining 2 peeled garlic cloves in a food processor.
  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, along with the reserved beer reduction. Process the mixture until smooth. (Note: The vinegar and chiles are natural preservatives, which means you can keep the sriracha stored in the refrigerator almost indefinitely.)

For the Steak

  1. For the best flavor, season the beef at least four hours prior to cooking. Doing so allows the seasoning to deeply penetrate into the cut – especially the salt. We recommend using a steel bowl and neutral oil like safflower. You can’t go wrong seasoning with our own The Butcher’s Table Seasoning or a simple salt and pepper. An hour after the beef is seasoned give it a re-toss to make sure the steak is evenly coated. Once you have seasoned the meat, refrigerate it until an hour before cooking.
  2. Remove the seasoned meat from your refrigerator approximately 1 hour prior to cook time to allow it to come up to room temperature.
  3. Pre-heat the oven to 300ºF.
  4. Pan-sear the steak in a skillet at medium-high heat (cast iron is the best for holding the correct temperature). When the skillet reaches your ideal temperature, around 400-450ºF, place the steak in the skillet and apply pressure to create full contact.
  5. For some added decadence, use a little butter, garlic and a sprig of thyme in your pan for a quick sauce that will carry extra flavor.
  6. Place your steaks in the oven on 300ºF allowing them to reach your desired temperature. Our favorite way to check doneness is the Thermapen Mk4 for a lightning-quick, accurate read on internal meat temperatures.
  7. When hosting a crowd, sear the meat ahead of time, and then refrigerate without finishing it in the oven. Then, when you are ready to serve your guests, finish the steaks in a 300ºF oven. This leaves you free to enjoy the party or prepare other dishes.
  8. It’s important to let your steaks rest for 10 minutes prior to cutting. This allows the temperature to equalize internally and allows the steak to “hold” its juices.

Related cuts: 32oz Rib Steak - Denver Steak - Rib Steak - Ribeye

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