Easiest Way to Make Ultimate Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Quick Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few components. You can cook Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites using 20 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites:

1. 1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
2. 2 TBSP Grapeseed Oil
3. Kosher Salt & Freshly Ground Black Pepper (to season)
4. Pommes Frites
5. 2 Russet Potatoes (peeled and cut into 1/4 inch x 3 inch strips)
6. 2 QT Vegetable Oil (canola oil, peanut oil, or grapeseed oil will work as well)
7. 1/2 CUP Rice Flour
8. Kosher Salt & Freshly Ground Black Pepper (to season)
9. Ancho Chile Powder (to season)
10. Bearnaise Sauce
11. 1/4 CUP White Wine Vinegar
12. 1/2 CUP White Wine
13. 1 Small Shallot (peeled and minced)
14. 7-10 PIECE Whole Black Peppercorn (crushed)
15. 1 1/3 TBSP Tarragon Leaves (chopped, divided)
16. Water (1 to 2 inches deep in saucepan)
17. 2 Eggs (yolks only)
18. 1 CUP Unsalted Butter (melted and cooled)
19. Kosher Salt (to taste)
20. 2 TBSP Lemon Juice (optional ingredient)

Instructions to make to make Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites

1. PREPARING THE POTATOES (FIRST FRY) Heat the vegetable oil in a large pot on medium-high heat until it reaches 300°F. Make sure your potatoes have been cut into long strips, and then fry the potatoes in batches.When the potatoes float, pull them out with a slotted metal spoon. Place the potatoes on a cookie sheet to drain. Once all of the potatoes have been par-cooked, place the cookie sheet (with the potatoes on it) in the freezer for 1 hour.
2. PREPARING THE MIYAZAKIGYU WAGYU RIBEYE In a large cast iron skillet, heat 2 tablespoons of grapeseed oil until almost smoking. Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper.Add the ribeye to the cast iron skillet, and sear the steak on both sides for 2 minutes (for a medium-rare finish) until it’s a nice golden brown.
3. PREPARING THE POMMES FRITES (SECOND FRY): Take the par-cooked (already fried once) potatoes out of the freezer.Reheat the vegetable oil (that was used for the first round of frying) on medium-high heat until it reaches 360-380°F. Toss the par-cooked potato strips in the rice flour.In batches, fry the potatoes for a second time until they are golden brown.
4. Pull the potatoes from the pot with a slotted metal spoon.Let the oil drain off. Toss in a bowl.Season immediately with kosher salt, freshly ground black pepper, and a little bit of ancho chile powder. Repeat the process until all of the pommes frites are done.
5. PREPARING THE BEARNAISE SAUCE In a saucepan over medium-high heat, put the white wine vinegar, white wine, minced shallots, crushed black pepper-corn, and 1 tablespoon of chopped tarragon leaves (reserve the remaining chopped tarragon leaves for later) into a small saucepan.Bring just to a boil, and then reduce the heat to a simmer. Cook for approximately 7 minutes until there are only 2 table-spoons of liquid left.Strain the liquid into a medium-size metal bowl, and discard the solids.
6. Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Then, turn off the heatGrab the bowl with the vinegar reduction, and add the egg yolks. Whisk until the mixture is frothy (lots of little bubbles). Place the bowl on top of the saucepan with the recently boiled water (making sure that the water does not touch the bot-tom of the bowl).While the bowl is sitting over the saucepan, continue to whisk the yolks until they thicken.
7. This takes approximately 5 to 7 minutes (you should just about double the volume of the yolks). In a steady stream, whisk in the melted unsalted butter. Whisk fast to combine and emulsify. Remove the bowl from the saucepan occasionally to check the bottom of the bowl with your hand – make sure it is not getting too hot, as you don’t want to overcook the eggs. Taste the sauce, and season with kosher salt. If the flavor is not sharp enough, add a splash of lemon juice.
8. If the sauce is too thick, stir in a splash of hot water. Add the remaining 1/3 tablespoon of chopped tarragon leaves. This is your bearnaise sauce
9. FINAL STEPS Slice the rested Miyazakigyu Wagyu ribeye into half-inch pieces.Top with the bearnaise sauce, and serve with the pommes frites.Enjoy!

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