Recipe: Wagyu Rib-Eye Steak with Cornflower Butter

1 kg Wagyu rib-eye steak

Oil for grilling

2 handfuls of hay from an organic farm

Fleur de sel, pepper

INGREDIENTS FOR THE BUTTER

150 g softened butter

1 tsp fleur de sel

2–3 sprigs thyme

2 tsp dried cornflowers

Grated peel from a organic lemon

1 tsp lemon juice

750 g country bread

Olive oil for toasting

2 cloves garlic

Parchment paper

Kitchen string

Allergens are marked in bold

Sear the steak on both sides on a NEFF Griddle Plate and set it aside. Moisten the hay with water and spread half of it in a casserole dish.

Place the steak on top and cover it with the remaining hay. Add a little thyme and cook slowly in the oven at 120°C CircoTherm® hot-air system with Vario Steam for 90 to 100 minutes.

While the steak is in the oven, chop the butter coarsely and sprinkle it with salt, pepper, chopped herbs, cornflowers, lemon juice and grated lemon peel. Mix everything together with a fork and shape it into a cylinder.

Wrap the butter in parchment paper, tie the ends shut with string and refrigerate it until the steak is done. In a pan, heat oil and garlic.

Slice the bread and toast it until golden-brown.

Remove the steak from oven. Leave it in the hay for about 10 minutes and then slice. Season it with fleur de sel and, if desired, with pepper. Serve it with toasted bread and cornflower butter.