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Ingredients and seasonings required for prepare

1. Prepare 1 Double 8 Cattle Company Fullblood Wagyu Bone-In Strip Steak
2. Use 3 TBSP Grapeseed Oil
3. Take Kosher Salt & Freshly Ground Black Pepper (to season)
4. Prepare Pan Sauce
5. Prepare 1 PT Cherry Tomatoes
6. Prepare 1 Large Shallot (sliced thin)
7. Prepare 4 Garlic Cloves (sliced thin)
8. Prepare 1/2 CUP Dry Sherry
9. Prepare 3 TBSP Butter
10. Use 3-4 Fresh Basil Leaves (chiffonade)

The unique taste and tenderness originates from Japanese foundation sire Fukutsuru, once ranked the highest marbling bull in the U. Remove steak from bag, reserving marinade. Comfortable surroundings, prime custom-aged steaks, side dishes that define culinary excellence and an award winning wine list featuring bottles from near and far. All presented with an unmatched level of service and attention to detail.

Steps to make Pan Seared Wagyu Bone-In Strip Steak with Tomato and Shallot Pan Sauce:

1. PREPARING THE FULLBLOOD WAGYU BONE-IN STRIP STEAK Pull the Fullblood Wagyu bone-in strip steak from the refrigerator, and remove it from the packaging. Place the steak on a plate, and allow it to come to room temperature for 1 hour. Season the steak with kosher salt and freshly ground black pepper on both sides. Heat a large cast iron skillet on medium-high heat, and add in the grapeseed oil. Once the grapeseed oil is slightly smoking, add in the Fullblood Wagyu bone-in strip steak.
2. Sear the steak for 3 minutes per side for a medium-rare doneness. Place the seared steak on a cutting board, and allow it to rest for 10 minutes.
3. PREPARING THE BURSTED TOMATO AND SHALLOT PAN SAUCE Keep the cast iron pan over medium-heat, and add in the butter and the thinly sliced shallots. Saute the shallots until the butter is melted and the shallots start to wilt. Then, add in the cherry tomatoes. Cook the tomatoes for 5 minutes, while stirring occasionally. Sprinkle with two pinches of kosher salt and freshly ground black pepper.Add in the dry sherry and the sliced garlic cloves.The tomatoes will have softened by this point.
4. Use a wooden spoon to gently burst them and release their juices. Turn off the heat, and fold in the chiffonade basil leaves.
5. FINAL STEPS Season the pan sauce with kosher salt and freshly ground black pepper. Slice the rested Fullblood Wagyu strip steak into half-inch slices against the grain. Serve the steak slices warm over a bed of the bursted tomato and shallot pan sauce.Enjoy!
6. Done and ready to serve!

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