Wagyu Striploin with Truffle Jus

Ingredients

For the Wagyu:

• • 4 Wagyu striploin steaks (8-10 oz each, A5 or 9+ grade)
• • Maldon sea salt
• • Freshly cracked black pepper
• • 2 tbsp high-heat oil (grapeseed or avocado)
• • 2 tbsp unsalted butter
• • 4 sprigs fresh thyme
• • 2 cloves garlic, crushed

For the Truffle Jus:

• • 2 shallots, finely minced
• • 1 cup red wine (use same wine you are serving)
• • 2 cups beef or veal stock (high quality)
• • 2 tbsp black truffle paste
• • 2 tbsp cold butter
• • 1 tsp black truffle oil
• • Salt and pepper to taste

Optional Garnish:

• • Fresh black truffle shavings
• • Microgreens
• • Roasted baby vegetables

Instructions

Prepare the Wagyu:

1. Remove steaks from refrigerator 45 min before cooking
2. Pat completely dry with paper towels
3. Season generously with sea salt only (pepper burns)
4. Heat cast iron or heavy pan to medium-high
5. Add oil, wait until shimmering

Cook the Steaks:

1. Sear steaks 2-3 min per side for medium-rare
2. Wagyu cooks faster due to fat content—watch closely
3. Add butter, thyme, garlic in last minute
4. Baste steaks with foaming butter
5. Remove at 120°F internal (will rise to 125-130°F)
6. Rest steaks 5-7 minutes, tent with foil
7. Add cracked black pepper after resting

Make Truffle Jus:

1. In same pan, sauté shallots 2 minutes
2. Deglaze with red wine, reduce by half
3. Add stock, reduce to 3/4 cup (15 min)
4. Whisk in truffle paste
5. Remove from heat, swirl in cold butter
6. Add truffle oil, adjust seasoning
7. Strain through fine mesh if desired