It is always nice to treat yourself and your guests to a luxury lunch. I think this wagyu steak sandwich fits the bill. Served on a slice of bread, with some ‘shrooms and veggies, what’s not to like?
Servings 4
Ingredients
- 1.3 lb Japanese A5 Wagyu steak
- 1 tsp salt
- 4 ciabatta breads
- 2 yellow onion
- 4 portobello mushrooms
- 4 tbsp horseradish creme (on a tube)
- 1.8 oz spinach leaves
Instructions
- The night before: take the meat out from the package and pat it dry with a paper towel. Usually you don't have to trim anything.
Step 1 – dry brine
- Apply the salt evenly all over the meat. This amplifies the beef flavor. Leave it in the fridge overnight.
Step 2 – smoke
- Time to cook: Fire up your grill, prepare it for indirect grilling. Have it running at 240° – 265° F. Use the snake method if you’re using a kettle grill.
- Add some wood chunks for smoking if you like. I use 2-3 cherry wood chunks, but apple wood, oak wood or beech wood works just fine.
- Place the meat on the indirect side and close the lid. Wait until the inner temperature reaches 45° C / 113° F. It takes roughly 30 minutes.
- In the meantime, slice the onions and chop the mushrooms and fry them in a frying pan using either beef tallow or regular butter, until soft.
Step 3 – sear
- Now stoke the fire to get it real hot. Normally I sear over hot coals, but with so much fat on this steak it's too easy to have a grease fire, so in this case I use a cast iron pan. Place it on the grates over hot coals.
- Now sear the steak in the pan, without adding any oil or butter. Leave it for 1-2 minutes, and then flip it, and sear it for another minute. Check the meat for done-ness, its internal temp should reach 55° C / 131° F.
- Now build the sandwiches, applying (from bottom and up): horseradish, onions, spinach leaves, beef and then mushrooms on top.
