Wagyu Steak and Fries is a dish that combines high-quality Wagyu beef with classic French fries. The specific ingredients can vary based on the recipe and personal preferences, but here’s a general breakdown of what you’ll typically need:
For the Wagyu Steak:
- Wagyu Beef Steak: The star of the dish. The cut can vary (e.g., Ribeye, Sirloin, Skirt Steak, Filet Mignon). The quality of Wagyu (e.g., A5, American Wagyu) will also be a factor.
- Salt: Essential for seasoning. Kosher salt or sea salt are often preferred.
- Black Pepper: Freshly ground black pepper is common.
- Fat for Searing:
- Often, no extra fat is needed due to the high marbling of Wagyu, as it will render its own fat.
- If used, a neutral oil with a high smoke point (like grapeseed, canola, or vegetable oil) or sometimes butter (often added towards the end of cooking for basting).
- Optional Aromatics & Flavor Enhancers (used during or after cooking):
- Garlic: Whole cloves or minced.
- Herbs: Sprigs of fresh thyme or rosemary.
- Butter: Unsalted butter for basting or creating a simple pan sauce.
- Shallots: Thinly sliced.
For the Fries (Classic French Fries or Pommes Frites):
- Potatoes: Russet potatoes are the most common choice due to their high starch content, which helps create a fluffy interior and crispy exterior. Idaho potatoes are also frequently used.
- Oil for Frying: A neutral oil with a high smoke point is crucial. Common choices include:
- Peanut oil
- Canola oil
- Vegetable oil
- Sometimes beef tallow (rendered beef fat) for extra flavor.
- Salt: For seasoning after frying. Fine sea salt or kosher salt works well.
- Optional for Soaking/Blanching Potatoes:
- Water: For soaking cut potatoes to remove excess starch.
- Vinegar (e.g., distilled white vinegar): Sometimes added to the soaking or blanching water to help achieve crispiness and prevent disintegration.
- Sugar: Occasionally used in a brine to help with browning and crispiness.
- Optional Seasonings for Fries (besides salt):
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Chopped fresh herbs (like parsley or chives) for garnish.
Optional Sauces or Toppings for the Steak or Fries:
While not strictly “ingredients” of the steak and fries themselves, these are common accompaniments:
- Béarnaise Sauce: A classic French sauce made with butter, egg yolks, white wine vinegar, and herbs like tarragon.
- Chimichurri Sauce: An Argentinian sauce typically made with parsley, garlic, vinegar, olive oil, and red pepper flakes.
- Compound Butter (Herb Butter): Butter mixed with herbs, garlic, and sometimes other flavorings, melted on top of the steak.
- Peppercorn Sauce: A creamy sauce made with peppercorns, often with brandy or cognac.
- Simple Pan Sauce: Made by deglazing the steak pan with wine, broth, or other liquids.
- Ketchup, Mayonnaise, or Aioli: For dipping the fries.
- Truffle Oil or Truffle Salt: For an “upgraded” fries experience.
Key Considerations for Wagyu:
- Due to its richness, Wagyu is often prepared simply to let the quality of the meat shine. Over-seasoning or heavy sauces can overpower its natural flavor.
- Cooking method is important. Pan-searing in a cast-iron skillet is very common.
When preparing Wagyu Steak and Fries, the focus is usually on high-quality, simple ingredients prepared well.