Lomo de Wagyu a la Parrilla con Reducción de Vino Tinto y Verduras de Temporada

1.Prepare the Vegetables: Blanch the asparagus and baby carrots in boiling salted water for 2 minutes until bright green and slightly tender-crisp. Immediately transfer them to an ice bath to stop the cooking process. Drain well and set aside.

2.Prepare the Sauce Base: In a small saucepan, combine the minced shallot and red wine. Bring to a simmer over medium heat and reduce the wine by half, scraping the bottom occasionally (about 5-7 minutes).

3.Develop the Sauce: Add the beef stock and thyme sprig to the reduced wine. Continue to simmer gently until the liquid has reduced again to a syrupy consistency that coats the back of a spoon (about 10-15 minutes). Remove the thyme sprig.

4.Finish the Sauce: Remove the saucepan from the heat. Whisk in the cold butter, one piece at a time, until the sauce is emulsified and glossy. Stir in the balsamic vinegar. Season with salt and pepper to taste. Keep warm.

5.Prepare the Steaks: Remove the Wagyu steaks from the refrigerator 30 minutes before cooking to allow them to come closer to room temperature. Pat them completely dry with paper towels. Season generously on all sides with coarse sea salt and black pepper.

6.Sear the Steaks: Heat a heavy-bottomed skillet or cast-iron pan over high heat until smoking hot. Add the high-smoke point oil. Carefully place the steaks in the hot pan. Sear for 2-3 minutes per side until a deep brown crust forms.

7.Finish Cooking: Reduce the heat to medium-high. For medium-rare (internal temperature of 130°F / 54°C), continue cooking, flipping every minute, for an additional 3-5 minutes depending on thickness. (For a gourmet finish, consider basting with butter and herbs during the last minute).

8.Rest the Meat: Transfer the steaks to a cutting board and let them rest tented loosely with foil for 8-10 minutes. This is crucial for retaining juices.

9.Sauté Vegetables: While the meat rests, heat the olive oil in a separate pan over medium-high heat. Add the blanched asparagus and carrots. Sauté quickly for 2-3 minutes until lightly caramelized and heated through. Season with a pinch of salt.

10.Plating: Slice the rested Wagyu steaks against the grain into thick medallions. Arrange the sautéed vegetables neatly on the plate. Place the sliced steak over or alongside the vegetables. Spoon the warm red wine reduction generously over the meat and serve immediately.