Ingredients

1 DukesHill 1kg Wagyu Ribeye or Sirloin Joint
 
4 thick slices DukesHill Wild White Sourdough
 
25g Parmesan, shaved
A small handful of fresh rocket
Flaky sea salt
Freshly ground black pepper
1 tbsp olive oil

For the Garlic Butter
75g DukesHill Salted Butter (Ampersand or Bungay), softened
 
2 garlic cloves, finely grated
1 tbsp flat-leaf parsley, finely chopped
1 tsp thyme leaves
½ tsp lemon zest

Optional Black Pudding Crumb
100g DukesHill Black Pudding, crumbled
 
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Charred Sourdough with Wagyu, Garlic Butter, Parmesan & Black Pudding Crumb

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Few things are more satisfying than perfectly cooked Wagyu served simply. Thick slices of charred sourdough are spread with rich garlic and herb butter, topped with beautifully seared Wagyu and finished with shaved Parmesan and a scattering of watercress. For an extra layer of savoury indulgence, add a crisp black pudding crumb over the top before serving.
Servings 2-4
Prep Time 15 minutes
Cook Time 15 minutes

Directions

  1. Step 1 Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

  1. Step 2 Remove the Wagyu from the fridge 30 minutes before cooking.

  1. Step 3 To make the garlic butter, combine the softened DukesHill Salted Butter, garlic, parsley, thyme and lemon zest in a small bowl. Mix until well combined.

  1. Step 4 If making the black pudding crumb, heat a small frying pan over a medium heat with a small drizzle of oil. Add the crumbled black pudding and cook for 5-6 minutes, stirring occasionally, until crisp and crumbly. Transfer to a plate lined with kitchen paper and set aside.

  1. Step 5 Heat a griddle pan, cast iron skillet or barbecue until very hot.

  1. Step 6 Brush the sourdough lightly with olive oil and toast for 1-2 minutes per side until charred and crisp around the edges. While still warm, spread generously with the garlic butter.

  1. Step 7 Season the Wagyu lightly with sea salt and black pepper.

  1. Step 8 Place the joint into the hot pan to sear all sides – keeping each side on the heat for 2 minutes.

  1. Step 9 Place into the oven for 15-25 minutes (medium/medium-rare), depending on preferred doneness.

  1. Step 10 Transfer to a board, cover with foil and rest for 5-10 minutes.

  1. Step 11 Slice the Wagyu against the grain and arrange generously over the garlic butter sourdough.

  1. Step 12 Finish with shaved Parmesan, then scatter over the black pudding crumb, if using. Add a handful of rocket and an extra pinch of flaky sea salt.

To Serve

  1. Step 14 Serve immediately while the sourdough is still warm and the garlic butter is gently melting beneath the steak.

Chef's Tip

  1. Step 16 The black pudding crumb adds a deliciously crisp, savoury finish that complements the richness of the Wagyu and the nuttiness of the Parmesan. Make extra and sprinkle over salads, eggs or roasted vegetables.