Hida Wagyu Striploin with Truffle Butter Sauce

Stephanos G. - Dec 14 2023

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Welcome to The Ribeye Club, where we bring you exceptional recipes to elevate your culinary adventures. Today, immerse yourself in the world of Japanese Wagyu—a delicacy renowned for its marbling and melt-in-your-mouth texture. Paired with a luxurious truffle butter sauce, this dish is a true indulgence for those who appreciate the finest beef and exquisite flavors.

Ingredients:

For the Hida Wagyu Striploin
1 lb Hida Wagyu Striploin steak
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

For the Truffle Butter Sauce
1/4 cup unsalted butter, softened
1 tablespoon truffle oil
1 tablespoon chopped fresh parsley
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

Instructions:

Prepare the steak
Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
Pat the steak dry with paper towels. Season generously with salt and freshly ground black pepper.
Heat olive oil in a heavy skillet over medium-high heat until hot but not smoking.
Place the steak in the skillet and sear for 2-3 minutes per side, or until a golden crust forms and the internal temperature reaches your desired doneness (125°F for medium rare).
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing.

Prepare the Truffle Butter Sauce
In a small bowl, combine softened unsalted butter with truffle oil, chopped fresh parsley, minced garlic, salt, and freshly ground black pepper. Mix well until all ingredients are incorporated.

Serve
Slice the steak against the grain into thick slices.
Arrange the slices on a serving platter or individual plates.
Spoon the truffle butter sauce over the steak slices, allowing it to melt slightly.
Garnish with additional chopped parsley, if desired.
Serve immediately, accompanied by your favorite side dishes or a fresh salad.

With The Ribeye Club’s recipe for Hida Wagyu Striploin with Truffle Butter Sauce, you’re set to create a memorable dining experience. This dish isn’t just about enjoying a meal; it’s about savoring the unparalleled richness and tenderness of Hida Wagyu beef, complemented by the luxurious flavors of truffle butter. Every bite promises to deliver a symphony of flavors that reflect The Ribeye Club’s commitment to exceptional quality and culinary excellence.

Hida Wagyu | Striploin

€80,80

Meat with a fine, tender fiber beautifully marbled to melt in the mouth for a rich aroma and taste.
Raised in the rich nature of Gifu Prefecture, touted for its scenic beauty,

Hida Beef became a household name when the meat won top honors in Japan at the 8th All-Japan National Wagyu Cattle Expo held in Gifu Prefecture in 2002. The Expo is held once every five years when exceptional Wagyu cattle from all over Japan come together to contend for superiority in an event so large it is called the "Wagyu Olympic Games."

Competition is divided into the Bull Division, in which entrants compete based on the results of improvements, and the Meat Division, in which competition is based on meat quality. Hida beef has won honors (The Prime Minister's Prize) and captured the highest award for best carcass in each of these divisions.
Hida beef continued its award-winning streak for best carcass at the 9th Expo held five years later.

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