Wagyu beef salt Olive OIl Butter Rosemary Thyme Garlic FOR THE SAUCE Garlic Veal Demi Glace Whiskey or Bourbon
1. Drizzle the olive oil into your hot skillet over medium-high heat. Make sure the skillet is fully hot before adding the steaks. 2. Gently place the steaks in the skillet. Leave untouched for 3 minutes to give a nice sear. 3. Using an offset spatula, gently flip the steak over.
1. Add the fresh herbs to the pan with the butter. 2. Once the butter begins to brown we are going to baste the steaks. 3. To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.
SAUCE While the steaks are finishing in the oven make your demi glace sauce with the pan drippings. Bring the heat up to medium-high under the skillet you used to cook the steaks. Toss in the garlic slices and let brown for a minute before adding in the demi-glace. Bring to a simmer and then add in the whiskey. Allow to simmer for a few minutes before removing from the heat.
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