Guajillo-Szechuan Crusted Wagyu with...Guajillo-Szechuan Crusted Wagyu with Bone Marrow & Chili Emulsion

A masterclass in heat and lipid balance, featuring A5 Wagyu seared in a vibrant toasted chili rub, complemented by a rich, velvety marrow sauce and infused finishing oil.

Ingredients

Cooking Instructions

1. 01

   In a spice grinder, pulverize the toasted Guajillo chiles, Szechuan peppercorns, sea salt, and smoked paprika into a fine, aromatic dust.

2. 02

   Pat the Wagyu dry and coat all sides heavily with the spice rub, pressing firmly to ensure the crust adheres to the fat cap and meat.

3. 03

   In a cold cast-iron skillet, place the Wagyu fat-side down. Turn heat to medium-high to render the fat, then sear for 2-3 minutes per side until a dark, spicy crust forms and internal temperature reaches 125°F (52°C).

4. 04

   Transfer the beef to a warm resting rack for at least 8 minutes to allow the heat to carry over and juices to stabilize.

5. 05

   For the emulsion: In a small saucepan, bring the demi-glace and shallots to a light simmer. Slowly whisk in the warm bone marrow until completely incorporated and glossy. Pass through a fine-mesh chinois.

6. 06

   Heat the grapeseed oil and sliced Thai chilis in a small pan to 180°F (82°C). Remove from heat and allow to steep for 5 minutes to create a potent chili oil.

7. 07

   To plate: Carve the Wagyu against the grain into 1/2-inch thick slices. Spoon a pool of marrow emulsion onto the plate, fan the beef over it, and drizzle with the infused chili oil. Garnish with micro-cilantro.