Isidore’s Wagyu Denver Steak

steps

Make the Charred Cucumber

Make the Fermented Green Tomato Water (Advance Prep):

1. Quarter green (unripe) tomatoes and place in a clean jar or container.
2. Add 3% kosher salt by weight (for example, 30g salt per 1kg tomatoes).
3. Cover loosely and ferment at room temperature for 5-7 days.
4. Strain the liquid and store in the fridge.

Make the Cucumber Skin Oil:

1. Peel the cucumbers and save the skins.
2. Place skins in a grill basket or directly on a hot grill until lightly charred.
3. Blend charred skins with neutral oil at a 1:3 ratio (1 part skins, 3 parts oil) until fully blended.
4. No need to strain — store in the fridge.

Assemble the recipe

1. Prep the Cucumbers: Peel cucumbers and cut in half lengthwise. Lay them on a paper towel-lined tray. Sprinkle with kosher salt and sugar. Let sit for at least 1 hour to lightly cure and draw out moisture.
2. Grill the Cucumbers: Preheat grill or grill pan to high heat. Char the cut side of the cucumbers until deeply colored (1-2 minutes). Remove and let cool slightly.
3. Marinate: Place grilled cucumbers in a bowl or zip-top bag. Pour in the fermented tomato water and cucumber skin oil to coat. Cover and refrigerate for at least 2 hours, preferably overnight, for the best flavor.
4. Serve: Slice on a sharp bias into thin planks when ready to serve.

Make the Beef & Red Wine Bordelaise Sauce

1. Brûlée the Onions: Heat a dry skillet or grill pan over medium-high heat. Place the halved onions, cut side down, and cook until deeply charred (about 5-8 minutes). Set aside.
2. Reduce the Wine & Stock Separately: In a medium pot, simmer the red wine on medium-low heat until reduced by half. In a large pot, simmer the beef stock separately until reduced by half.
3. Combine & Reduce Further: Add the reduced wine to the reduced stock in the large pot. Add the charred onions and thyme. Simmer gently for about 20-30 minutes until reduced by about 1/3.
4. Strain: Remove from heat. Strain the sauce through a fine mesh strainer into a clean pot or bowl. Press gently on solids to extract flavor.
5. Season & Finish: Return the liquid to the pot. Whisk in the mesquite flour (or smoked paprika). Simmer for 5-10 minutes to slightly thicken and develop the smoky flavor. Season with salt and a pinch of sugar to balance acidity.
6. Blend (Optional): For a smoother texture, you can blend briefly with a stick blender before serving.

Make the Wagyu Denver Steak

1. Prepare the Steak: Take the steak out of the refrigerator and let it sit at room temperature for 30-45 minutes for more even cooking. Pat the steak dry to remove excess moisture, which helps with searing. Season both sides generously with salt.
2. Heat the Pan or Grill: For pan-searing, preheat a heavy-bottomed skillet (like cast iron) over high heat until it’s smoking hot. For grilling, preheat your grill to high heat.
3. Sear the Steak: Add a bit of high-smoke point oil to the pan or lightly oil your grill grates. Carefully place the steak on the hot surface. Sear for about 2-3 minutes per side.
4. Rest the Steak: Remove the steak from the heat and let it rest for 5-10 minutes, either loosely covered with foil or on a cutting board.
5. Slice, Serve and Garnish: Slice the steak against the grain for maximum tenderness. Garnish/serve with previously prepared Beef & Red Wine Bordelaise and Charred Cucumber in Fermented Tomato & Cucumber Skin Marinade.