Wagyu Ribeye & Nebula Hibiscus Steak Sauce
Ingredients for the Steak:
- 1 cut of Prime Grade Wagyu Beef Ribeye, each approximately 1.5 inches thick
- Sea Salt
- Freshly cracked black pepper
- Grapeseed oil
- Fresh thyme
- Fresh rosemary
- Unsalted butter
- 2 cloves of garlic
Ingredients for the Nebula Sauce:
- 2 tablespoons of dried hibiscus flowers
- 1/2 teaspoon of butterfly pea flower powder
- 1 tablespoon of honey
- 1/2 teaspoon of Sichuan peppercorns, ground
- 1 teaspoon of balsamic vinegar
- 2 tablespoons of high-quality olive oil
- 1 teaspoon of crushed edible lavender
Steps:
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Steak Preparation:
- Season the Wagyu beef generously with sea salt and freshly cracked black pepper at least 40 minutes before cooking to allow the salt to penetrate the meat.
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Nebula Sauce:
- Simmer dried hibiscus flowers in water until the water turns deep red. Strain and mix in butterfly pea flower powder until dissolved.
- Crush Sichuan peppercorns and edible lavender, then add to the hibiscus mixture. Whisk in honey, balsamic vinegar, and olive oil until emulsified.
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Cook the Steak:
- Heat grapeseed oil in a heavy-bottomed pan, sear the steak on both sides to create a golden-brown crust, then reduce heat to medium.
- Add unsalted butter, thyme, rosemary, and garlic to the pan. Spoon the melted butter over the steak continuously for flavor.
- Cook to preferred doneness, approximately 3-4 minutes on each side for medium-rare.
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Finish the Nebula Sauce in the Pan:
- After removing the steak, pour the Nebula Sauce into the same pan. Simmer, scraping up any fond from the steak, until the sauce thickens slightly.
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Serve:
- Slice the rested steak against the grain. Place on a plate and drizzle with the pan-finished Nebula Sauce. Optionally, garnish with fresh herbs.
Enjoy this exquisite Wagyu Ribeye with a uniquely flavored Nebula Hibiscus Steak Sauce for a cosmic culinary experience!
Amazon Links For Hard To Find Ingredients:
Dried Hibiscus Flowers
Butterfly Pea Powder
Sichuan Peppercorns
Culinary Grade Dried Lavender Flowers