Pink Peppercorn Crusted Wagyu Ribeye Steak is one of the best premium beef dish i’ve ever taste. Ribeye steak is not as tender as tenderloin, even the wagyu grade ones, but it’s more beeffy and flavoursome than tenderloin steak, beside the price of ribeye is cheaper than tenderloin too. I guess i know that my favourite steak is ribeye now. Internet search driven me to agree on an article of Seriouseats that said the rib cap (the tiny layer of meat surround the eye meat) it’s the tastiest steak cut ever. The crusted crushed pink peppercorn or sometimes called peruvian pepper on the wagyu steak gives a tentative fruity and yet mild spicy, recomended rubs spice for mild flavour beef steak, chicken or fish.
I’m using Tokusen wagyu ribeye with grade 6-7 marbling point for making this recipe. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. Wagyu ribeye is much more tender than black angus ribeye for my Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad, but the flavour is much more milder. I purchased this wagyu ribeye at Food Mart Gourmet Supermarket Palembang Icon Mall for about 49 US$ for a single kilo and i’m spending almost 27 US$ for 2 pieces wagyu ribeye weighed about 250 gr for each of it.
This wagyu ribeye steak recipe contains three kind of pepper, pink peppercorn (Schinus molle), green peppercorn and green cayenne pepper. Pink peppercornused for rubbing the wagyu ribeye steak, the green peppecorn (pickled) for flavoured the creamy sauce and the green cayenne pepper for dressing the mashed potato. Actually, pink peppercorn is not a true peppercorns (genus Piper), but are the ripe berries of the Brazilian pepper tree. Both pink and green pepeprcorn got a fruity flavour, but the green ones got more acidic and tangy aftertaste while the pink peppercorn got a slighly sweet aftertaste. You can use both if them for flavoured steak, fish, or salad, even i add my pink pepeprcorn for flavoured Butter Poached Lobster with Fennel & Herbs
The kicking spicy green chilli or cayenne pepper oil is a nice touch for the mild savoury taste of the wagyu ribeye steak and mashed potato. The basic recipe for green chilli oil is using fresh deseeded green chilies or unripe cayenne pepper, garlic, shallots and good quality oil. Some people like to add pureed green tomatoes or unripe tomatoes to give some refreshing tangy after taste. The green chilli oil recipe is similiar with my Grilled Beef Ribs in Spicy Green Chilli Sauce, but you need to add much more oil to infused then.
Making wagyu ribeye steak is is a litle bit tricky. The steaks are about 2 1/2″ thick and quite marbled. The tentative plan is to seasoned it, let it come up to room temperature, then cook them on a very, very hot cast iron griddle or skiller. Basically, what how i cook this wagyu ribeye is simply generously seasoned and rubbed with salt and freshly crushed pink pepercorn, wrapped with cling plastic and let marinated for about 30 minutes prior to cooking then pan seared or grilled on a sizzling hot skillet, oven baked is several minutes and then served with the green peppercorn and cream sauce. The searing process sealed the meat liquid and keep the flesh moist even when you continue to cook the ribeye in the oven until you got your preference doness.
This Wagyu Ribeye Steak maybe the last post on 2013,
Happy New Year and See You on 2014!!!!
Wagyu Ribeye Steak with Pink Peppercorn Crusted Recipe:
Ingredients :
- 2 @250 gr wagyu ribeye
- 2 Tbsp olive oil
- 1 Tbsp melted butter
- 1 Tbsp coarsed seasalt
- 3 Tbsp freshly grounded pink peppercorn
How to Make Wagyu Ribeye Steak:
- Preheat oven on 350–375 °F (180–190 °C)
- Rub all the wagyu ribeye with salt and pink peppercorn evenly and make sure it coated evenly
- Wrap the seasoned wagyu ribeye with cling plastic and let it marinate for about 30 minutes
- Just before pan searing, pour the olive oil and melted butter to the seasoned wagyu ribye
- Heat up the cast iron pan and sear the wagyu ribeye steak all over the surface until got a nice brown crusted surface for about 2 minute each side
- Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
- Served the pink peppercorn crusted wagyu ribye with mashed potato, creamy green peppercorn sauce and green chilli oil.
Green Chilli Oil Recipe :
Ingredients :
- 7 green chillies/cabe hijau, deseeded
- 1 Shallot/ Bawang merah
- 3 cloves Garlic/ Bawang putih
- 1/2 green tomato/tomat hijau
- white Peppercorn, salt and sugar for taste
- 1/2 cup Olive or Canola Oil
- 1/4 cup water
Instruction :
How to make Green Chili Oil :
- Grind all ingredient into a fine paste
- Heat 3 tbsp oil, saute 2-3 minutes until fragrance
- Add 1/2 cup water, let it boil and completely evaporated
- Add the remaining oil and season with salt, pepper and sugar
- Simmer about 10 minutes until the green chilli oil is done, you can strain and discard the green chilli mixture pulp, but i prefer not
I think you managed to cook it perfect! 🙂 Kalau tidak bicara lagi minggu ini, Selamat tahun baru!
Beautiful cooked the beef – I wouldn’t mind that plate and I’m not a beef lover as such. Nothing I crave for .. but this talks to me. And I love all forms and shapes of mash potatoes. Beautiful post again.
looks so good international chef you, all the best for 2014
Beautiful…and so delicious looking! Wishing you a Happy New Year!
Your wagyu beef with peppercorn sauce looks amazing! Wishing you a Happy New Year! And a wonderful 2014 ahead!
That looks beautiful, perfectly pink and tender in the middle. Love the flavours too, very clean and not overshadowing the wonderful flavour in a good wagyu ribeye like this! Yum. When are you opening your resto mister ?!
Dedy, I’ve enjoyed reading about the different types of peppercorns. Dropping by to wish you Merry X’mas & Happy 2014 from Luxury Haven! xoxo
This looks incredible as always Dedy 🙂 Happy New Year and all the best for 2014!
aduh, kalo aku ngga brani makan yang belum matang di tengahnya kaya gitu…
Klo scr ilmiahnya sih udah aman dimakan klo temperatur dalam dagingnya udah 60-65°C, aku pake meat digital thermometer soalnya…..
tp buat kbanyakan org indo mah ogah makan daging yg msih pink, hehehe
ngga alot gitu dikunyah?
Kalo daging sapi wagyu gak ada ceritanya alot mbak, hehehehe
Ooo… gitu… kaga tau hehehe
The steak is cooked to perfection!
What an unusual but lovely recipe, will definitely be trying this. Thanks for sharing!
Gosh you eat well! Wagyu beef is wonderful, and I think a ribeye is the best steak going. Wonderful preparation – thanks. And Happy New Year!
I love pink peppercorn for its mild spicy, fruity flavor besides being originally from Brazil. I’d be quite happy to eat this steak. It looks terrific, Dedy! Wishing you a very happy New Year!
A beautiful plate of good food, Dedy!!! Happy 2014 filled with joy, really good food & happiness! xxx
Another delicious beef dish, Dedy. I can’t get Wagyu beef where I live but your last post inspired my to buy tenderloin for our New Year’s eve meal. If my husband had seen this dish, I know he would have wanted me to buy ribeye. He agrees with you about the flavor.
Dedy, I’ve nominated you for Blog of The Year 2013 😀
http://thebondingtool.com/2013/12/29/blog-of-the-year-award-2013/
Looks delicious! Have a wonderful new year Dedy!
I’m not sure why, even though I was following your blog I wasn’t getting any updates; but regardless, I’ve unfollowed and followed again, so hopefully now I should be able to see your posts.
You are quite the fine dining connoisseur 🙂 Those mashed potatoes look divine!
And happy new year to you too! May the new year bring you happiness, health, and prosperity 🙂
grhhh udah disinipun aku tetep ngiler ded
I can’t comment on the steak but I am salivating over the green chili oil. It will good too with noodle soup. Tempting and should have seen the recipe earlier because I just make wanton soup and the oil would have been heavenly.
well, the truts is i made the cilli oil for serving my porridge, noodle, even some steamed egg, tofu or fish……
the wonto soup sounds a great pairing too!
I must make some of the chilli oil soon!
A heavenly dish to celebrate the New Year.
What a wonderful dish, Dedy! I agree that rib eye is a more flavorful cut of meat than is the tenderloin. I hope you and your family have a wonderful New Year!
Now this would be quite a meal to ring in the New Year with! Actually, most of your dishes would be amazing to ring in a new year with! Thanks for sharing and a very happy & healthy New Year to you!!
What a treat to have tender wagyu!
Dedy you know how to wake up my carnivorous side so well lol. Looks great and love all the different peppercorns. Happy New Year!
geli geli sedap liat masakan yg ini ded. btw daun-daun yg di atas wagyu itu bs dimakan ga sih? apa asli hiasan doang? #beneran ga tau
Itu daun dill mbak, klo bhs londohnya dill weed atau daun adas….
Semua yg ada diatas piring itu bs dimakan, hehehe!
woh..aku baru tau klo daun adas bentuknya gitu. selama ini cuma denger doang walaupun aku ga tau adas itu buat apa. adas buat apa ya ded? untuk aroma, penyedap atau gmn?
adas itu rempah buat masakan asia n eropa juga mbak, umbinya disebut fennel, sayuran org londoh, daunnya disebut daun dill buat bumbu masakan eropa….
jd serba bermanfaat deh tanamannya, hehehe
kebanyakan buat aroma, teksture n garnish juga sih mbak…
Nah kalau yang ini pas buat hidangan malam tahun baruan nih, Mas 😀
Happy New Year!
Oh, this is such a beautiful dish and beautifully photographed as well! I loved the presentation: it is one of the best presentations i have come across in the blogging world. Well done! Wish you a very happy New Year! 🙂
wah .. jadi membayangkan btp empuk dagingnya ya 🙂
Great post!
Looks perfectly cooked and it must be delicious!
Happy new year!
Looks great and amazing photography! Wishing you a very happy new year!
Your photography is amazing. It looks great.
Lucky you! For this price in Switzerland I wouldn’t get even “standard beef” lean steak 😉 I had angus steak this year in London and loved it: it was well matured and so delicious! Of course fatty wagyu beats everything. I can have it in Japan only alas because of the horrible price here.
Pink pepper sounds like a great idea here. I should use it much more often. Happy New Year!
Happy New Year, 2014. All the best in the year ahead. Keep those yummy recipes coming! Cheers!
I love the whole green peppercorns. They look so pretty and I bet they add a lot of flavor to this dish! Happy New Year!
That looks fabulous Dedy! Happy New Year!
That is a good looking piece of meat, perfectly cooked. You have some of the best looking food.
Happy NEW YEARS!!
I have just tried to make this recipe. For sure it is not as good as yours but I enjoyed cooking and eating it. I like the tutorial about the ingredients and the meat, you seem to be a perfect food connoisseur. Most interesting about your blog is the step/by/step instruction and corresponding pictures. So even a rookie like me can understand it. You have a second career in the pipeline or give cooking demonstrations at dentist’s conferences
Hi Dedy, happy new year to you. You are an excellent chef, all your cooking look really good and like 5 stars. Very impressive pictures.
Best regards.
I wouldn’t mind meeting this man who knows how to cook a steak… Happy New Year! 🙂 ela
Happy New Year! May you have more success this year on your blog 🙂
That beef looks it was cooked to perfection
Such a gorgeous colour on the beef… Seriously, reading your blog makes me hungry and I just had dinner.
Daging wagyu lumayan mahal tapi empuk nya bener2 enak di kunyah 🙂
So I picked up some Wagyu ribeyes for tonight’s dinner. And although I’ve cooked more than my share of beef, this is the first time with anything of Japanese ancestry. The cost of these steaks and the extent to which I’ve hyped them to the family has me a little nervous about getting it just right. So before introducing the meat to the heat, I wanted to seek input from fellow ‘hounds about any tips, tricks, or pitfalls for cooking and serving Wagyu.
this sounds really good, gonna give this a go, thanks for sharing.
Simon