Dry-Aged Wagyu Steak with Smoky Green Tea Crust
Intense umami, caramelized depth, and a whisper of smoke
Ingredients (serves 2):
9g Tea&Grill BBQ green tea seasoning (adds subtle smoke & umami)
2 x 400g dry-aged Wagyu ribeye steaks (1.5-inch thick)
2 tbsp coarse sea salt
1 tsp freshly cracked black pepper
1 tbsp grapeseed oil (high smoke point)
2 cloves garlic, smashed
2 sprigs fresh rosemary
1 tbsp unsalted butter
Method:
Prep & Season:
Pat steaks dry. Rub salt, pepper, and green tea seasoning into meat (avoid over-seasoning). Let rest 30 mins at room temp.
Sear (Dry-Aged Technique):
Heat cast-iron skillet over high heat until smoking. Add oil.
Sear steaks 2 mins per side for a deep crust. Add garlic, rosemary, and butter. Baste for 1 min.
Rest & Finish:
Transfer steaks to a warm plate. Tent with foil for 10 mins (crucial for juiciness).
Slice against the grain. Drizzle with melted butter and a light sprinkle of green tea seasoning.
Serve:
Pair with roasted garlic mashed potatoes or a simple arugula salad.
Optional: A drizzle of balsamic glaze or a sprinkle of flaky sea salt.
Chef’s Notes:
The green tea seasoning enhances the steak’s natural umami without overpowering its delicate flavor.
For extra smoke, finish with a quick torch sear before resting.
Leftovers? Slice thin for sandwiches or cold beef salads.
A bold, luxurious steak experience that celebrates the depth of dry-aged Wagyu. Perfect for special occasions or when you want to treat yourself!