Wagyu Steak with Smoked Onion Puree & Sauce Gribiche

Chris Shepherd, Underbelly, Houston / January 2013

For 4 servings

Beef:

  • 4 Wagyu rib eye, strip, flank, or ranch cut steaks
  • 2 Tbsps. canola oil
  • salt
  • black pepper, freshly ground
  1. Heat a grill to high.

  2. Brush meat with oil; season meat; grill to medium-rare; remove from grill; place on serving platter; let rest (about 10 minutes).

Smoked onion puree:

  • 8 cups vegetable stock
  • 4 onions, roughly chopped
  • salt
  • black pepper, freshly ground
  1. Bring stock to a boil in large pot; add onions; cook until onions are softened; drain; place onions in a blender; blend until smooth; season; reserve.

  2. Line a small dish with foil; place dish in deep hotel pan; place wood chips or smoke sticks on dish; light until they begin to smoke; pour onion puree into hotel pan; tightly cover pan with foil; cold smoke 15 minutes; place onion puree in airtight container; cover; reserve.

Assembly:

  • 4 cups olive oil
  • 6 lg. egg yolks
  • assorted seasonal pickled vegetables, cut into sm. dice
  1. Pour oil into quarter hotel pan; place yolks in oil, being careful not to break; envelop tightly in plastic wrap; place in deep hotel pan filled with water maintained at 145°F with immersion circulator; cook 40 minutes; remove from water bath; reserve eggs in oil.

  2. To serve, place small amount of onion puree on serving plates; swipe across; slice meat; lay it across puree, dividing evenly among plates; spoon a yolk from oil; rest gently atop meat; repeat with remaining eggs and plates; arrange pickled vegetables around.

What to drink: Domaine La Suffrene Bandol 2008