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26610 44182 
Components
For the Wagyu Rib Eye:
2 slices of Australian Wagyu rib eye (approx. 400–500 g)
50 g butter
1 garlic clove
1–2 sprigs fresh rosemary
Fleur de sel (or sea salt) & freshly ground black pepper
For the Potatoes:
12–15 baby potatoes
Olive oil
Salt
Freshly ground black pepper
Execution cution
For the Potatoes:
Wash the baby potatoes thoroughly and boil them in salted water until tender (without falling apart).
Drain and place them on a baking tray lined with parchment paper.
Gently press each potato with a glass or fork to slightly “smash” them without breaking them completely.
Drizzle with olive oil and season with salt and freshly ground black pepper.
Bake in a preheated oven at 200°C (fan) until golden and crispy, about 25–30 minutes.
For the Australian Wagyu Rib Eye:
Allow the meat to reach room temperature before cooking.
Heat a skillet or heavy-bottomed pan until very hot, without oil.
Place the rib eye in the pan and sear for 1–1.5 minutes on one side (adjust depending on thickness and desired doneness).
Flip the steak, add butter, garlic, and rosemary. Baste the steak with the flavored butter while cooking for another 1–1.5 minutes.
Remove the steak from the pan and let it rest for 5 minutes before slicing. Sprinkle with fleur de sel and freshly ground black pepper.
Serving:
Slice the Wagyu rib eye and serve with the crispy potatoes and boiled broccoli. Optionally, pair with a glass of quality red wine for a complete gourmet experience.
