✨ SRF Gold Label Wagyu Sando⚡
*Home-made luxury in 20 minutes!* 🤤
Perfectly marbled SRF Gold Label Wagyu sirloin 🥩 meets crisp bread 🍞 with tangy sauce - a flavor explosion beyond words!
"Juicy thick-cut steak with crusty exterior, pink center, and rich beefiness... surprisingly simple!"
📝 Ingredients (Serves 2)
|
Category |
Details |
|---|---|
|
Main |
• 200g SRF Gold Label Wagyu sirloin (2cm thick!) |
|
Cooking |
• 15g unsalted butter (divided) |
|
Seasoning |
• ½ tsp sea salt |
|
Sauces |
• 2 tbsp Tonkatsu sauce (essential!) |
🔥 Steps & Pro Techniques
STEP 1: Rapid Caramelized Onions (while steak rests)
→ Melt 5g butter over medium heat → Add onions + pinch of salt
→ Reduce to low heat, cook 8 mins (add 1 tsp water if drying) → Until golden-soft → Set aside
💡 Pro Tip: Prep onions while steak comes to room temperature - zero time wasted!
🥩 STEP 2: Precision Wagyu Sear
-
Pat steak COMPLETELY DRY → Season with salt & pepper (right before cooking!)
-
Heat pan until water beads & dances (~200°C) → Add 10g butter → Immediately add steak
-
Cook:
► 60 secs first side → Flip → 60 secs second side → Sear edges 20 secs (tongs-hold)
🍞 STEP 3: Golden Bread Toast
→ Use steak pan drippings → Lightly coat bread slices
→ Toast over medium heat 1.5 mins/side → Press gently with spatula for even browning
🥪 STEP 4: Assembly Mastery
-
Trim crusts → Spread generous mustard on one side of each toast
-
Layer:
Bottom toast → Onions (juice barrier!) → Wagyu ⚠️ (slice against grain first!) -
Drench with Tonkatsu sauce → Cap with top toast
⚡ STEP 5: Slice & Serve!
→ Rest 1 min → Diagonal cut → Devour!
📌 Tips + Key points review
|
Critical Step |
Pro Upgrade |
|---|---|
|
Perfect Sear |
► Pan SMOKING HOT before butter |
|
Sweet Onions |
► Salt draws out natural sugars |
|
Sauce Balance |
► Dilute tonkatsu with 1 tsp water if too strong |
|
Bread Tricks |
► No thick slices? Use 2 regular toasts + cheese slice between |