For the steaks
For the sides
For the dip
Prepare the Wagyu Steak for the grill
Take the Entrecote out of the fridge one hour before you plan on grilling it. Let it reach room temperature in order to make the cooking process more uniform. Remove the core of the bell pepper and cut it in half. For the steak dip: grate the lemon rind, chop the parsley and mix it with the curd cheese and some olive oil. Season it with salt and pepper.
Fire up your Otto Grill!
Preheat the Otto Grill onto 800°C for three minutes..
Grill the Wagyu Steak
Put the Entrecote on the grill grate and set the Meat-O-Meter on stage 2. Sear each side for about one minute until your steak has got an even and golden-brown crust. Then, turn the burners off and let the Wagyu Entrecote rest until it has a core temperature somewhere between 53 and 57°C. This means your steak is medium rare and thus super tender.
Time for rest
Once you’ve reached your desired cooking level, take the meat off the grill and let it rest for a couple more minutes. This way the meat juices will redistribute themselves within the Wagyu steak.
Grill the sides
In the meantime, grill the vegetables. Otto chose a colorful set of yellow and red bell peppers as well as some green chilis. You can choose whatever vegetables you like best, though. The Entrecote goes well with almost anything. Just make sure to grill them on Meat-O-Meter stage 5 and at a low temperature.
Serve the Entrecote Wagyu Steak
Cut the Entrecote in thin slices and serve it together with the dip and the grilled vegetables. Voila, you’re done!