Herb-Crusted Wagyu Beef with Red Wine Reduction

Herb-Crusted Wagyu Beef with Red Wine Reduction

Are you ready to transform your next meal into an unforgettable culinary adventure?
We're thrilled to share a unique recipe that promises to do just that – our Herb-Crusted Wagyu Beef with Red Wine Reduction.

What Sets This Recipe Apart?
Our Herb-Crusted Wagyu Beef recipe marries the simplicity of premium ingredients with the sophistication of nuanced flavors. The herb crust, a vibrant blend of rosemary, thyme, and parsley, perfectly complements the rich depth of the Wagyu, while the luscious red wine reduction adds a touch of elegance that makes this dish truly stand out.


2 Wagyu beef steaks (ribeye or sirloin, depending on preference)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
2 tablespoons unsalted butter
For the Red Wine Reduction:
1 cup good-quality red wine
2 tablespoons balsamic vinegar
1 shallot, finely chopped
1 teaspoon sugar
Salt and pepper, to taste
2 tablespoons cold unsalted butter, cut into pieces



Preparation of the Steaks:

Take the Wagyu beef steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking.Season both sides of the steaks with salt and pepper.In a small bowl, mix together the minced garlic, rosemary, thyme, and parsley.

Cooking the Steaks:

Heat a skillet over medium-high heat and add the olive oil.Once the oil is hot, add the Wagyu steaks to the skillet.Cook for about 2-3 minutes on one side, until it gets a nice sear.Flip the steaks, add the butter to the skillet, and spoon it over the steaks as they cook for another 2-3 minutes for medium-rare (adjust the time depending on your preferred doneness).In the last minute of cooking, press the herb mixture onto one side of each steak, then flip and sear for an additional minute to crust the herbs.Remove the steaks from the skillet and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat.

Making the Red Wine Reduction:

In the same skillet, add the shallot to the residual beef and herb flavors, sautéing until soft.Pour in the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the skillet.Add the sugar, and season with salt and pepper. Simmer until the mixture is reduced by half, which will take about 10 minutes.Remove from the heat and whisk in the cold butter pieces until the sauce is smooth and glossy.


Slice the rested steaks against the grain.Serve the sliced Wagyu beef drizzled with the red wine reduction. A side of mashed potatoes or grilled asparagus complements this dish beautifully.

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