Wagyu Steak with Crispy Potatoes
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This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 2
Estimated time: 45 minutes
Ingredients
- 1 NYPB Wagyu steak
- Kosher salt
- 1 pound baby potatoes
- 1 tablespoon neutral oil
- 1 tablespoon butter
- Chives or parsley
Method
- Step 1: Boil the potatoes until tender, gently crush them, then roast at 450°F with oil until crisp.
- Step 2: Pat the Wagyu dry and season lightly; highly marbled beef needs little added fat.
- Step 3: Sear in a hot pan, turning as needed for even browning. Reduce the heat if rendered fat begins to smoke heavily.
- Step 4: Check temperature in the thickest section and rest at least 3 minutes.
- Step 5: Slice into modest portions and serve with the crisp potatoes and herbs.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.