A complete dinner plan combining grilled Wagyu, crispy potatoes, butter and greens.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 Wagyu steaks, about 250 g each
- 1 kg potatoes
- 3 tbsp olive oil, divided
- 100 g Café de Paris butter
- 400 g broccoli
- Salt and pepper
- Lemon wedges
Method
- Prepare the crispy roast potatoes first: parboil peeled chunks for 8–10 minutes, drain and roughen. Toss with 2 tbsp oil and salt and roast at 200°C fan-forced for 40–50 minutes, turning once.
- Season steaks and heat a grill with hot and cooler zones. Sear, turning as needed, then move to gentler heat to finish. For a straightforward safe endpoint, reach 63°C and rest at least 3 minutes.
- Toss broccoli with remaining oil and grill or roast until tender and charred at the edges.
- Rest steaks for 5–10 minutes. Serve with a spoonful of Café de Paris butter, potatoes, broccoli and lemon.
Kitchen notes
Use the linked component recipes for fuller instructions. Cooking time depends on steak thickness and the fire.