American Wagyu Steak with Hasselback Potatoes Class
What you'll learn
Mise En Place
6 ounce top sirloin steaks, 2x
2 russet potatoes, 2x
Unsalted butter, 6 tbsp
Rosemary, 2 sprigs
Garlic clove, 2x
Asparagus, 1 bunch
Canola oil, ¼ cup
For the Sauce Diane
Cream, ½ cup
Dijon mustard, 1 tbsp
Worcestershire, 1 tsp
Balinese Truffle Salt, to taste
Black pepper, to taste
Sherry or apple cider vinegar, to taste
- 1 hour before cooking, 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.
- 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" mix (dijon mustard and worchestershire sauce) 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!!!
From the chef
Chef Tyler here! In this signature on-demand experience, you’ll learn all the tips and tricks on how to perfectly cook a steak from the flip and sip technique to basting in garlicky herb butter. Follow along as you learn how to make hasselback potatoes and a delicious sauce Diane to finish!
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