2. Recipes & Cooking Tips, Beef Recipes, Katrina Meynink recipe
WAGYU RUMP STEAK WITH KOMBU & GOCHUJANG BUTTER
Wagyu Rump Steak
with Kombu & Gochujang Butter
KATRINA MEYNINK
You make this and decide quite resolutely that there is absolutely no point going out for steak ever again. It won’t be as good as this. Guaranteed. You’ll just pay for disappointment – make this instead and enjoy the life choices you made.
The kombu butter is simple but revelatory, speaking to all the meaty, rounded flavours of such a superb cut of meat. They make spectacular bed fellows.
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RUMP - SHIMO - WAGYU 9+
$30.80 – $36.40
INGREDIENTS
1 x 9+ wagyu rump steak
kombu butter
1 tsp gochujang chilli flakes
150g butter, roughly chopped and not fridge cold
1 tsp sea salt flakes
2g dried seaweed
1 tbsp liquid kombu
Method
To make the butter, combine all the ingredients in a food processor. Beat until thoroughly combined. Taste and check for seasoning.
Preheat your BBQ hot plate. Brush steak with oil and cook on one side for a few minutes. Turn and cook for another 3-4 minutes or until the internal temperature reaches about 50- 52°C if using a meat thermometer. Allow to rest for 3-5 minutes. Transfer to a serving plate, season with sea salt flakes and top generously with the kombu butter before devouring.
