Step 1 Unwrap the wagyu steaks and leave them uncovered in the fridge on top of a wire rack for 6 hours or so. Before cooking, pat dry with kitchen paper and season generously with salt.

Step 2 In a saucepan, melt 1 tbsp butter and gently sauté the shallot, garlic, and thyme until softened - about 3-4 minutes. Add the red wine, bring to a boil, and reduce by half.

Step 3 Stir in beef stock, then simmer until it has thickened and reduced by half again. Add the balsamic vinegar and mustard.

Step 4 Strain through a fine sieve, then whisk in 1 tbsp cold butter for extra gloss. Keep warm.

Step 5 Heat a heavy cast iron pan over until it reaches searing temperature. Add a slick of vegetable oil, then place the steaks in the pan.

Step 6 Add oil, then place steaks in the pan. Sear 2–3 minutes per side for medium-rare - until the internal temperature reaches 55c.

Step 7 Just before you remove the steaks from the pan, add the remaining butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak.

Step 8 Rest steaks on a warm plate for 5–7 minutes.

Step 9 Slice the steaks against the grain and serve with a spoonful of red wine jus over the meat and a small jug on the side.

Step 10 Perfect served with DukesHill’s potato dauphinoise.