Wagyu Ribeye, Black Garlic Glaze, Maitakes, Sunchokes, Tamarind

Adapted by StarChefs.com
September 2021
"Mountains exhibits bright notes of juicy raspberry and cherry with expressive florals that make the wine enjoyable on its own. When paired with the dish, the sunchoke and tamarind components highlight the herbal and spice characteristics in the wine. The tannin from the region's granite soils gives the wine the texture it needs to hold up to the richness of mushroom and wagyu." -- Sommelier Kimberlee Beeler of BOKA


Sunchoke Purée:
1 pound sunchokes, washed very well in warm water and completely drained
1 tablespoon canola oil
3 tablespoons butter
Tamarind Jus:
4 tablespoons butter
3 tablespoons tamarind paste
1 cup chicken jus
1 tablespoon palm sugar
Roasted Maitakes:
2 clusters maitake mushrooms, broken into a couple pieces held at the stems
2 tablespoons canola oil
1 tablespoon butter
1 tablespoon chicken jus
Black Garlic Glaze:
1 cup Sherry vinegar
1 cup dark brown sugar
½ cup chicken jus
8 cloves black garlic
To Assemble and Serve:
(Yield: 1 serving)
1 Lone Mountain Wagyu ribeye
3 tablespoons butter
1 sprig thyme
3 cloves garlic, smashed
Sea salt
Charred knob onions, petals removed and reserved


For the Sunchoke Purée

Preheat oven to 400°F. Toss sunchokes with canola oil and salt in a bowl and place onto a roasting rack over a sheet tray. Roast sunchokes about 1 hour. Once cooked, the skin should be very well-browned, but completely soft in the centers when pressed. Transfer to a Vitamix blender and blend on high, adding butter in thirds. Season with salt and pass through a fine mesh strainer.

For the Tamarind Jus

In a small pot over medium heat, brown butter until it starts smelling very toasty. Set aside. Usually, tamarind paste has lots of fibers and seeds. If this is the case, place 2 tablespoons in a small bowl and add ¼ cup boiling water. Let this sit for 5 minutes to soften the paste. Whisk it well until all of the paste is dissolved in the water then strain through a fine strainer. In a pot, heat the jus, add palm sugar and tamarind paste. Transfer to a Vitamix blender and slowly add in the brown butter until it reaches a creamy consistency. Pour back into the pot and season with salt and additional tamarind if needed for acidity.

For the Roasted Maitakes

Heat a large sauté pan over medium-high flame. Season maitakes with salt. Add oil to the pan then the maitakes. Sear on all sides until well-browned. If they aren’t cooked through, place pan in the oven for a couple of minutes. Add butter and let it sizzle and foam until brown, turning mushrooms. Add jus, swirling to emulsify the butter. Toss mushrooms in glaze until well-coated. If the glaze looks oily, add water, 1 tablespoon at a time, to emulsify everything back together.

For the Black Garlic Glaze

Combine the vinegar, sugar, and jus in a small saucepot and reduce until it becomes thick and syrupy. You should have about ¾ cup of liquid. In a Vitamix blender, blend the black garlic into the liquid to create a smooth glaze.

To Assemble and Serve

Preheat oven to 325°F with no fan. Season the ribeye well on all sides with salt. Heat a cast-iron pan over medium flame. Once hot, add butter and swirl around the pan to melt and foam. Add the ribeye, placing the side with the fat cap (if it has one) down in the pan first. Add thyme and garlic and baste ribeye on all sides. Flip after 10 seconds, continue basting for another 10 seconds, then transfer ribeye to a roasting rack set over a sheet pan. Place pan in the oven and cook to medium rare. This will vary depending on the thickness of the steak. Look for an internal temp around 128°F. 
Meanwhile, get some coals heating up for the grill. Once cooked, let the steak rest at room temperature about 10 minutes Once grill is hot, brush steak on all sides with Black Garlic Glaze and grill, flipping and basting with the glaze a couple of times to form a nice, shiny crust with a light char. Slice steak and season with sea salt. Serve with the Sunchoke Purée, Roasted Maitakes, onion petals, and Tamarind Jus.