×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Steak and Potatoes

Share this

Print Recipe
Potato Type: Petite
Cuisine: American

Dish

Main Dish

Ingredients

  • A5 Satsuma Wagyu Rib Cap
  • Onions
  • Garlic
  • Thyme
  • Garnish
  • Rendered Beef Fat
  • Mixed Baby Potatoes
  • Whole Grain Mustard Seeds
  • Chive Rounds
  • Fresh Herbs
  • Arugasabi Blooms

Preparation

A5 Steak

  1. Portion and season the A5 then reserve the scrap and freeze.
  2. Place the rib cap, onions, garlic and thyme in a sous vide bag and cook at 54 Degrees Celsius for 48 hours until tender.
  3. Take portions out and reserve. Sear fat side down until brown and crispy on pick.
  4. After scrap is frozen, slice thin on a slicer and punch into rounds and then reserve in between plastic wrap with a little rendered beef fat for flavor, shine and so it doesn’t stick.

Garnish

  1. Confit Baby Potatoes with rendered beef fat.
  2.  Take whole grain mustard and rinse thoroughly in water and reserve seeds.
  3. Place seeds in between paper towels until dry and then deep fry at 350 degrees Fahrenheit until crispy and delicious.
  4. Slice chives into rounds and reserve. See video for plating technique.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Chris Anderson

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up