Ingredients
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2 Wagyu Filet Mignon Steaks
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1 teaspoon smoked Simply Decadent by Cup of LuxuryThis is a 100 point coffee blend.
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1/2 teaspoon Blue Persian saltgrind to fine
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1/8 teaspoon Tahiti lime zestpan roasted until golden brown, crisp
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1/8 teaspoon Mandarin zestpan roasted until golden brown, crisp
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1/4 teaspoon Trio of peppercornspan roasted then crushed to coarse ground with mortar/pestle
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1/5 cup Soto Sake
Directions
We are thrilled to showcase a recipe by celebrity Chef Bryan-David Scott. He has made a name of himself by creating original and super delicious dishes by infusing luxury coffee and beverages into his creations.
This is one of his favorite steaks to prepare for guests: grilled Wagyu, grade A5, BMS 10. I am passionate about using natural wood and charcoal rather than a gas grill, saysChef Bryan-Davis Scott.
Grilled Wagyu Recipe by Chef Bryan-David Scott
To prepare the Wagyu steak the Coffee Chef way, bring it to room temperature 15 minutes prior to grilling. This magnificent beef deserves special attention to every detail, including how to arrange the wood, and coals. Create a dual zone within a kettle style grill (wood/coals in front, empty space in rear).
- Blend dry ingredients together, liberally sprinkle over top and bottom of steak.
- Place on grill, directly over coals for 1 minute. Turn. Grill for 1 minute. Turn, but turn steak to 90 degrees. Grill for 1.5 minutes. Turn at 90 degrees. Grill for 1.5 minutes.
- Check temperature. Personal preference for this steak is an internal temperature of 130 degrees F. Recommend that this steak not be grilled past 135 degrees F (57 °C).
- Immediately place on a natural wood cutting board, cover tightly with foil
- Let rest. A good rule to follow is allow 1 minute resting time for every 100 g.
- Slice thinly. Gently sprinkle Soto Sake over the steak. Sprinkle Persian Blue salt, and the prepared pepper over the steak.
- Serve.
