Wagyu Chuck Eye Steaks with Herb Compound Butter and Shoestring Fries

Wagyu Steak

Set a large cast iron frying pan over medium high heat to preheat. At the same time, preheat your frying oil to 180 ºC so that you are ready to fry the chips while the steaks are resting.

Carefully lay the steaks into the hot pan and cook for one minute a side for 6-8 minutes. At the 7 minute mark, use a digital thermometer to check the internal temperature. You are aiming for 50-52 ºC. The steak will continue to rise in temperature as it rests, leaving you with a perfect medium-rare (55-60 ºC).

Move the steaks to a baking sheet and top each steak with a round of compound butter then with foil and leave to rest.

While the steaks are resting, add the first batch of fries to the oil and fry for 2-3 minutes until golden. Drain the chips on some kitchen towel and season with salt. Repeat the process until you have fried all the chips. Add fresh rosemary and a dusting of lemon zest and serve immediately with the chuck eye steaks.

Herby Compound Butter

Mash the butter with a fork until smooth or if you have a stand mixer, mix until smooth. Add the rest of the ingredients and mix well to combine. Spoon the mixture out in a log shape onto a sheet of cling film, roll the butter up in the plastic evenly and twist the ends of the plastic. Try to work the roll into a uniform shaped log. Place the butter into the freezer for at least an hour to freeze.

Shoestring Fries

For the potatoes, use the julienne cutting attachment on the mandolin to slice the potatoes into matchsticks. Place the sliced potatoes into a colander and run them under water for a few minutes to wash off any excess starch. Spread the potatoes out on a kitchen towel-lined tray to dry and dab dry with additional sheets of kitchen towel. You want the potatoes to be as dry as possible before frying.