4 Diamond Ranch American Wagyu Strip Steak with Peppers and Onions
A good strip steak does not need much help, especially when you start with grass-fed and grass-finished American Wagyu beef from 4 Diamond Ranch. This 14-ounce strip steak had a substantial band of fat running along the outside edge, and that fat is too useful to simply leave behind.
Peppers and onions are a natural match for steak. The onions soften and become sweeter as they cook, while the red and green bell peppers bring some freshness and texture against the richness of the beef. Cooking those vegetables in rendered Wagyu fat instead of oil or butter gives them a deeper beef flavor and makes them feel like part of the steak rather than just something served alongside it.
Revolution Barbecue Texas Beef BBQ Rub seasons both the steak and vegetables, bringing a savory layer of seasoning without overpowering the flavor of the 4 Diamond Ranch American Wagyu.
The finished dish is simple and exactly what it should be: a well-browned strip steak cooked to medium-rare, sliced over tender peppers and onions that have picked up the rendered beef fat and juices from the steak.
Cast Iron 4 Diamond Ranch Wagyu Steak with Peppers and Onions
Glenn Connaughton
2
10 minutes
1 minutes
525
American
Main Dish
The key to this recipe is making use of everything the 4 Diamond Ranch American Wagyu strip steak gives you. Before cooking, let the steak sit at room temperature for about 1 hour so it is not going straight from the refrigerator onto hot cast iron.
The exterior strip of Wagyu fat is an important part of the cook. Rather than trimming it away or reaching for another cooking fat, it is rendered directly against the hot pan or griddle. That rendered beef fat becomes the base for the peppers and onions and gives them a rich, savory character as they soften and begin to brown.
The vegetables should not be cooked down until they disappear. The onions are ready when they begin turning translucent, while the bell peppers should still have some structure and texture.
Revolution Barbecue Texas Beef BBQ Rub seasons both the steak and vegetables. On a hot cast iron surface, the goal is good browning and a well-seasoned crust on the steak while keeping the center around medium-rare. Resting the finished steak directly over the vegetables keeps those juices right where you want them before slicing.
Ingredients
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- 1 14-ounce 4 Diamond Ranch grass-fed and grass-finished American Wagyu strip steak
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
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2 bell peppers, 1 green and 1 red, julienned
1 large sweet onion or white onion, julienned
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
Directions
- Prepare The Steak: Remove the 4 Diamond Ranch American Wagyu strip steak from the refrigerator about 1 hour before cooking and allow it to come to room temperature. Season both sides with 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub.
- Heat The Cooking Surface: Heat a large cast iron pan on the grill or preheat a backyard flat-top griddle until the cooking surface is hot.
- Render The Wagyu Fat: Using a large pair of tongs, hold the strip steak upright with the exterior strip of fat pressed directly against the hot cooking surface. Slowly rub the fat around the cast iron pan or griddle as it renders. Continue for 4 to 5 minutes, until you have roughly 1 tablespoon of rendered Wagyu fat or enough to coat the cooking surface.
- Cook The Peppers And Onions: Add the julienned bell peppers and onion directly to the rendered Wagyu fat. Cook for 6 to 7 minutes, moving the vegetables around about every 30 seconds so they do not burn. Season with 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub. The onions should begin turning translucent and the peppers should soften while still retaining some texture.
- Sear The Steak: Move the peppers and onions to one side of the cast iron pan or griddle. Place the strip steak onto the open cooking surface and cook for 2 to 3 minutes. Continue moving the vegetables occasionally while the steak cooks so they do not scorch.
- Flip And Finish: Flip the strip steak and cook for another 2 to 3 minutes, depending on your preferred level of doneness. This cooking time produced a medium-rare steak during this cook.
- Rest Over The Vegetables: Place the finished strip steak directly on top of the peppers and onions and remove everything from the heat. Allow the steak to rest for 5 minutes.
- Slice And Serve: Slice the rested steak against the grain and serve it over the peppers and onions, making sure to get some of the vegetables with each serving.
