Australian Wagyu Ribeye with Classic Wedge Salad

Ingredients

For the Steak:

1 30-oz Australian Wagyu ribeye steak, about 1.5-2 inches thick

Kosher salt

For the Classic Wedge Salad:

1 head iceberg lettuce

4 slices of bacon, cooked and crumbled

3 Roma tomatoes, peeled, seeded, and chopped (Concasse)

1 tablespoon chopped chives

For the Blue Cheese Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1/2 cup crumbled blue cheese

1/2 tablespoon fresh lemon juice

1/2 cup buttermilk

Salt and pepper to taste

Instructions:

For the Steak:

1. Allow steak to come to room temperature by resting on counter for an hour.

2. Preheat your oven to 275°F (135°C).

3. Season the steak generously with kosher salt.

4. Place the steak on a wire rack set over a baking sheet. Roast in the oven until the internal temperature reaches 95°F, about 45 minutes.

5. Remove steak from the oven, loosely tent with aluminum foil and let it rest for 15 minutes.

6. Preheat a cast-iron skillet over high heat until smoking. Sear the steak for 1 minute per side to develop a crust.

7. Slice the steak against the grain.

For the Blue Cheese Dressing:

1. In a bowl, combine mayonnaise, sour cream, crumbled blue cheese, lemon juice, and buttermilk. Season with salt and pepper.

To Serve:

Assemble the salad:

1. Cut the iceberg lettuce into 4 wedges.

2. Distribute the wedges among plates and top with dressing, crumbled bacon, tomatoes, crumbled blue cheese and chives.

Place the wedge salad next to the seared ribeye steak on the plate. Enjoy your luxurious meal.