Greg Norman Australian Prime, Wagyu Beef

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The Daily Dish: Wagyu Beef With A Great White Shark

Courtesy of Kristina Vanni
Better Recipes

Consider yourself warned.

Once you try wagyu beef, there is no going back. Take my word for it, because after that first taste of the most tender and flavorful bite of beef perfection, nothing can ever compare. It's like being transported to beef heaven on a fork. This particular breed is known for its intense marbling, as well as high percentage of omega-3 and omega-6 fatty acids. I just know it as awesome.

I recently had the pleasure of working at the National Restaurant Association Show with some of this fantastic wagyu beef product along side an unexpected foodie, Greg Norman! It turns out "The Great White Shark" is not only a legend on the golf course, he is also a force to be reckoned with in the kitchen. In fact, he produces his own line of wagyu beef products called Greg Norman Australian Prime and even has his own wine label.

I hosted a cooking demonstration with Greg and his daughter, Morgan. As a matter of fact, she is an accomplished chef and the two of them even released a cookbook together. Together the three of us prepared some of his outstanding wagyu ribeye steaks. To serve these ribeyes with a steak knife just seems silly. The truth is, the meat is so buttery you could probably cut it with a plastic fork. Remember, I warned you! It only takes one bite to be hooked.

Enjoy this recipe at your own risk.

Grilled Wagyu Rib-Eye With Tomato Pan Sauce And Crispy Shallots

• 4 Wagyu Rib-Eye steaks, brought to room temperature
• Baby spinach leaves, cleaned

Tomato Pan Sauce:

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1/4 pound baby potatoes, cleaned quartered, and patted dried
• 8 ounce cherry tomatoes, halved
• 8 ounces yellow pear tomatoes, halved
• 1 Tablespoon fresh thyme leaves
• 1 Tablespoon fresh basil leaves, chopped
• 3 teaspoons balsamic vinegar
• 1 teaspoon white wine vinegar
• Salt and black pepper, to taste

Crispy Shallots:

• 2-3 cups peanut or canola oil
• 3 medium shallots, peeled and sliced into thin rings
• 3 cups all purpose flour
• 1/2 cup bread crumbs
• Salt and pepper, to taste

First prepare the pan sauce and shallots: For the tomato pan sauce, heat a large saute pan over medium-high heat. Add the butter and olive oil. Add potatoes to pan and cook for 6-8 minutes, shaking the pan and turning the potatoes as needed. Each side of the potato should become crispy and golden, and cooked through. Add the tomatoes to the pan and saute for 3-4 minutes or until the tomatoes just begin to soften. Add the thyme, basil, balsamic vinegar, and white wine vinegar to pan. Turn off heat and season with salt and pepper.

For the shallots, start heating the oil to reach 325 degrees. While heating, mix together shallots, flour, bread crumbs, and salt and pepper. Coat shallots completely in flour mixture. Once the oil is hot, use your fingers to break shallots into small rings. Shake off excess flour and add to oil. Do not over-crowd oil or shallots will not crisp up. Cook shallots until they become golden brown, about 1-2 minutes. Remove from oil, drain and transfer to paper towel-lined plate. Season lightly with salt.

To grill steaks: Heat a cast iron grill pan until very hot. Lightly season steaks with coarse salt on both sides. Add steaks to grill pan and let cook for 2-3 minutes. Flip steaks over and cook another 2 minutes, or until medium rare. Make sure to get a nice grilled crust on each side of steak. Remove from heat and set aside.

To plate dish: place fresh spinach leaves on plate. Top spinach with tomato pan sauce, drizzling liquid around plate. Top with Wagyu steak and finish off with crispy shallots.

Serves 4.