Dinner

Pan-Seared Wagyu Ribeye with Charred Shiso-Scallion Oil, Roasted Bone Marrow & Crispy Teff

Name: Pan-Seared Wagyu Ribeye with Charred Shiso-Scallion Oil, Roasted Bone Marrow & Crispy Teff
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 2 servings
Ingredients: 2 wagyu ribeye steaks (250g each), room temperature; 3 tbsp clarified butter; 2 bunches scallions, white and light-green parts, chopped; 6 large shiso leaves, minced; 2 tbsp neutral oil; 2 whole beef marrow bones (80g total), halved lengthwise; 2 slices aged sourdough; 250g Yukon gold potatoes; 50g butter; 40ml milk; 30g teff grain (unhulled); 1 tbsp neutral oil for toasting; fleur de sel; cracked black pepper; dashi powder (optional seasoning)

A premium wagyu ribeye is seared aggressively until a dark crust forms, rested, then finished with shiso-infused scallion oil that perfumes the meat. Roasted bone marrow on charred sourdough, a silken potato purée, and crispy teff-grain clusters provide textural counterpoint and umami depth.

600calper serving 38gprotein 52gcarbs 22gfat 25min prep 28min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this