Recipes | Lone Mountain Wagyu

Ribeye and NY Strip Wagyu Steaks Grilled Two Ways

Written by Lone Mountain Wagyu Staff | January 09, 2018

 

Chef Larry Monaco of Cast at Viceroy Santa Monica created two simply spectacular recipes with our Fullblood Wagyu Steaks and Hepp's Salt Co. artisanal salts. One starring our 12 ounce New York Strip with grilled stone fruit finished wtih Hepp's lava salt. The second features our 16 ounce boneless Ribeye partnered with grilled heirloom tomatoes and Hepp's sea salt. Perfection. See below for the full recipes. 

 

 

Grilled Wagyu Ribeye Two Ways from Lone Mountain Wagyu on Vimeo.

 

GRILLED NEW YORK STRIP W/ STONE FRUIT SALAD

Ingredients

  • 1 Lone Mountain Fullblood Wagyu Strip Steak
  • 4 Tiger figs, quartered
  • 1 Fresh peach, halved
  • 1 bunch spring mix saladjo
  • Black Pepper
  • 1 tsp Dijon mustard
  • 3 Tbsps champagne vinegar
  • 1/2 cup extra virgin olive oil
  • Grapeseed oil
  • Hepp’s Signature Flake Sea Salt
  • Hepp’s Black Lava Sea Salt (finishing salt)
  • Hepp's Himalayan Sea Salt

Directions

  1. Season Strip steak generously with Hepp's Signature Flake Salt and pepper.
  2. Let sit for 10 minutes.
  3. Brush peach halves with grapeseed oil
  4. Grill to medium rare ( 3-4 minutes on each side). Remove from grill and let rest for 15 minutes.
  5. Grill peach halves for 3-4 minutes, then remove from direct heat
  6. Combine mustard, vinegar,  olive oil, a pinch of black pepper and pinch of Hepp's Himalayan Sea Salt in a small bowl. Whisk until smooth.
  7. Chop grilled peaches and combine with figs and salad. Add dressing and mix well.
  8. Slice Strip Steak
  9. Plate steak and salad. Finish with Hepp's Black Lava Salt 

GRILLED RIBEYE W/ HEIRLOOM SALAD

Ingredients

  • 1 Lone Mountain Wagyu Ribeye Steak
  • 3 Heirloom tomatoes ( red, green, and yellow), halved
  • 1 Meyer lemon
  • Hepp's Signature Flake Sea Salt
  • Dash of Pepper
  • Hepp's Himalayan Salt

Directions

  1. Season Ribeye generously with Hepp's Signature Flake Salt and black pepper.
  2. Let sit for 10 minutes.
  3. Grill Ribeye to medium rare (3-4 minutes on each side). Remove from grill to rest for 15 minutes.
  4. Grill heirlooms and lemon halves for 4-5 minutes to get a char. Remove from grill.
  5. Quarter heirlooms and arrange on plate. Squeeze lemon over tomatoes.
  6. Slice and plate Ribeye.
  7. Finish with Hepp's Himalayan Sea Salt. 

Thanks Chef for these incredible recipes! 

To purchase our Lone Mountain Wagyu Ribeye steaks, go

To Purchase our Lone Mountain Wagyu NY Strip Steaks, go 

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