The General Wagyu Strip Steak
14 ounces, with beef from Snake River Farms.
Chef Hung Huynh and the raw product
Cutting the steak
Chef Huynh trims a strip loin.
The beef trimmings are rendered for their fat.
After the fat is rendered, chef Huynh combines it with clarified butter.
Chef Huynh crushes the peppercorns.
Resting in the bath
The steaks rest in the bath for about 20 minutes.
Then they're dried off on paper towels.
The steaks are seasoned with salt and freshly crushed pepper.
Steak meets pan
The steak is placed in a preheated pan with some of the rendered fat/clarified butter mixture.
In it goes
Steaks in the pan
Huynh flips the steaks.
The other side
Huynh sears the steaks' other side before basting.
Rosemary and garlic
Huynh adds rosemary and garlic to the pan.
Basting in action
Huynh vigorously bastes the steaks.
The steak is left to rest for 10 minutes before slicing.
Onions and 'shrooms
While the steak rests, Huynh sautés Beechwood mushrooms and onions.
Once cooked, the vegetables are placed on a sizzling platter.
Slicing the steak
The sliced steak is placed atop the vegetables.
Kabayaki sauce is poured over the steak at the table.
A meal fit for a general
Here's the Wagyu strip served with Hung's fried rice and Buddha's Delight.
Catch's strip loin
Over at Catch, Chef Huynh uses USDA Prime dry aged beef. The meat is portioned into 16-ounce steaks and tempered in warm fat before cooking.
Onto the plancha
After tempering in fat and getting dressed with salt and pepper, the steak is cooked on a plancha.
Chef Huynh drizzles rendered fat over the steak as it cooks.
Huynh uses fresh herbs to mop the steak as it cooks.
A serious crust develops quickly.
Moving and shaking
Huynh moves the steak around to fully sear the exterior.
Finish in the oven
The steak is then brought to temperature in a 450° oven.
Rare as ordered
The final cut
The steak is almost ready for the table.
The steak is served a la carte.
Catch's strip steak
USDA Prime aged for 28 days.