Out at Mayura Station in South Australia, chef Kirby Shearing demonstrates what he calls the best technique to cook this beautiful cut of Wagyu. "A full, bloody steak dish deserves a rich red with plenty of tannic structure. The protein of the meat and the tannins in the wine meld in the mouth to leave a smooth and very satisfying sensation. You’ll want a modern Australian shiraz or GSM blend (Grenache Shiraz Mourvedre). That means plenty of flavour, but preferably not high alcohol or too much obvious oak. The onions add a sweet dimension to the dish, so it should be able to handle a ripe-fruited red. It’s time to look to creative producers in classic regions, such as the Barossa Valley or McLaren Vale, and if you can lay your hands on a bottle of this effortlessly fresh, yet flavourful, blend from new producer Ruggabellus, you will be handsomely rewarded." - Dan Coward

Serves
10

Preparation

1hr

Cooking

1hr
30min

Skill level

Mid
By
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Ingredients

  • 1.2 kg signature Mayura full-blood Wagyu strip loin
  • 15 g salt

White onions

  • 4 medium white onions
  • 1.2 litres dashi stock (or smoked fish stock)
  • 120 ml bonito-infused soy


Spanish onions

  • 2 medium Spanish onions
  • 150 g Wagyu fat (reserved from the strip loin cap)
  • 80 ml dark soy sauce, wheat free

Brown onions

  • 2 large brown onions
  • 340 g organic plain flour
  • 210 ml beer (we use Coopers pale ale)
  • 150 ml gin

Miso mustard

  • 100 ml ponzu mayonnaise (or plain mayonnaise with a squeeze of lime and mirin)
  • 30 g American mustard
  • 70 g white miso
  • 10 ml rice vinegar
  • 10 ml light soy

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Drink Ruggabellus Efferus 2010 (Mataro, Syrah, Grenache blend), Eden Valley, SA

Preheat a chargrill or barbecue so it is really hot.

Preheat a fan-forced oven at the lowest setting.

Heat a fryer to 190°C.

Portion the Wagyu into 10 even portions. Remove some of the visible fat from the cap and reserve for the onions. Store the strip loin on a plate with cling wrap in the fridge. Remove 20 minutes prior to cooking.

In a small blender, blend the Wagyu fat reserved from the strip loin until smooth and creamy. Place this into a small pot and melt over a low heat. Strain through a fine chinois and keep for the Spanish onions.

To make the white onions, slice the onions in half through the root end, so you have a layered cross section of the onion. Place, cut side down, on the chargrill and quickly mark the onions in a crisscross pattern.

Once charred, place in a small deep pot and pour in the stock. Cook over a low heat for 25 minutes.

Remove the onions and set aside. Add the soy sauce to the liquid and reduce by half. Set aside and add the onions. Allow to seep for 20 minutes.

To make the Spanish onions, slice the onions thickly by first halving them and then into a Chinese-style cut. The onions will need to be around 1inch thick at the most. Place them in a bowl with the soy sauce and mix well.

In a pan, heat the reserved clarified Wagyu fat until it just begins to smoke. Add the onions carefully. Wrap the pan in foil and continue cooking over a low heat for 10 minutes. Remove, set aside and keep warm.

To make the brown onions, slice the onions into rings, approximately 1 cm thick. Take the first couple of outer rings off and discard, or reserve for another day.

Sift the flour into a bowl, make a well and then with a fine whisk, whisk the beer into the flour. Add the gin, making sure it is smooth. Allow to rest until use. Note the batter will separate prior to use, just whisk again to combine.

To make the miso mustard, combine all the ingredients into a small bowl and mix well until fully incorporated. You can taste to adjust the acid/salt/sweetness to your liking. Set aside.

Heat a pan/flat plate grill/teppanyaki plate to a medium-high heat. Making sure the Wagyu has been out of the fridge for 20 minutes, season with a little salt (less than 1 g per square inch).

Sear the Wagyu on each side for 20 seconds per inch making sure you adjust the heat so the Wagyu does not over caramelise. Once cooked, place onto a resting rack and into a warm oven.

Heat a plate so it’s warm and ready for the food to go onto it. Reheat the white onions in the stock.

Batter your brown onion rings and cook until crispy. Season with salt and place into the oven to stay warm. You will want about three onion rings per person.

Using a pastry brush, spread a little miso mustard onto a plate, off to one side. Place half of a white onion onto the mustard. Add some of the Spanish onions cooked in the Wagyu fat and soy. Top with the onion rings and a drizzle of the mayonnaise.

Remove the Wagyu from the oven and slice into three even slices. Place onto the warmed plates with the onions already plated. Serve with a little soy on the side for the Wagyu.