Szechuan Peppercorn Crusted Wagyu...Szechuan Peppercorn Crusted Wagyu with Fermented Chili Gastrique

Succulent Wagyu beef encrusted in numbing Szechuan peppercorns, balanced by a vibrant fermented chili reduction and smoky charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a dry pan over medium heat, toast the Szechuan peppercorns and dried chilies until fragrant. Grind them into a coarse powder using a mortar and pestle or spice grinder.

2. 02

   Pat the Wagyu steaks dry. Generously coat all sides with the peppercorn-chili rub and a pinch of salt. Let rest at room temperature for 15 minutes.

3. 03

   To make the scallion oil, char the scallions in a dry pan until blackened in spots. Blend with the grapeseed oil on high speed until vibrant green, then strain through a fine-mesh sieve.

4. 04

   For the gastrique, whisk together the Doubanjiang, rice vinegar, and honey in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened and syrupy.

5. 05

   Heat a heavy cast-iron skillet over high heat. Sear the Wagyu for 2 minutes per side (for medium-rare), ensuring a deep crust forms from the spices. Remove from pan and let rest for 5 minutes.

6. 06

   Slice the Wagyu against the grain. Plate by drizzling the fermented chili gastrique on the base, topping with the beef, and finishing with dots of scallion oil and Maldon salt.