Zabuton Wagyu Steak* Recipe

Bring steak to temp

Remove the wagyu zabuton from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper. Because wagyu is richly marbled, season simply but confidently.

Sear and finish

Heat a heavy cast‑iron skillet or stainless steel pan over medium‑high heat until very hot. Add 2 tbs neutral oil and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes. Reduce heat to medium, add 2 tbs unsalted butter, crushed garlic and thyme sprigs. Tilt the pan and spoon butter over the steak (baste) for 1–2 minutes more while monitoring internal temperature with an instant‑read thermometer: target 125°F (52°C) for medium‑rare. Total cook time will vary by thickness — approximately 6–8 minutes for the size given.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly across the grain into 1/4‑inch slices.

Prepare ingredients: if using fresh hatch chiles, roast over a gas flame or under a broiler until blistered, place in a bowl covered with plastic wrap to steam 10 minutes, then peel, seed and finely chop to yield about 1 cup.

In a small saucepan over medium heat, melt 1 tbs butter. Add the minced shallot and sweat gently until translucent, about 2–3 minutes; do not brown.

Add the chopped hatch chile and cook 1–2 minutes to combine flavors. Carefully add 1 tbs bourbon and allow alcohol to flash off for 30–45 seconds (tilt the pan away from you).

Stir in tomato paste and brown sugar, cook 30 seconds. Add demi‑glace and beef stock, bring to a gentle simmer. Reduce heat to maintain a low simmer until the sauce thickens slightly and is glossy, about 6–8 minutes. Taste and adjust seasoning with sherry vinegar, salt and pepper.

Strain the sauce through a fine mesh sieve into a small saucepan, pressing on solids to extract flavor. Return to low heat and whisk in an additional 1 tsp cold butter if desired to finish and add sheen. Keep warm until plating.

Place the cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes.

Drain potatoes thoroughly and return to the hot pot off the heat for 1 minute to dry excess moisture. Mash with a potato ricer or masher until smooth.

Warm the heavy cream and milk together (microwave or small saucepan). Add 3 tbs butter to the potatoes, then gradually add warmed cream mixture while whipping with a hand mixer or vigorous whisk until smooth and silky. Season with 1 tsp salt and 1/2 tsp pepper to taste. Keep warm.

Trim any tough ends from broccolini. Heat a grill pan or skillet over high heat until smoking lightly.

Toss broccolini with 1 tbs olive oil and 1/2 tsp kosher salt. Place in the hot pan in a single layer and let char without moving 2–3 minutes, then toss or flip and char an additional 2–3 minutes until florets are crisp‑tender and have brown/blackened edges.

Remove from heat, finish with 1 tsp fresh lemon juice and a pinch (1/4 tsp) red pepper flakes if using. Keep warm for plating.