800g full blood Wagyu ribeye on the bone (see Chef's Note)
Pink Murray River salt
40ml vegetable oil
1 lemon, cut into wedges
Warrigal greens purée
300g warrigal greens
50g Coppertree butter, cubed (cold)
40ml olive oil
Native wine jus
2 tsp olive oil
2 shallots, finely chopped
175ml red wine (Shiraz or Cabernet)
10g whole mountain peppercorns (see Chef's note)
¼ bunch fresh lemon myrtle leaves
10g of strawberry gum
1 rosemary sprig
1 bay leaf
800ml brown beef stock
2 tbsp butter
Pinch of sugar
Recipe by Luke and Sam Bourke
Photography by Rob Palmer
1. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 minutes. Add the port, wine and herbs and simmer for 10 minutes, or until reduced by half.
2. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs. Transfer the sauce into a new pan. Bring to a simmer and reduce to a nice thick consistency. Remove from the heat and whisk in the butter, then season to taste.
3. For the purée, wash the warrigal greens and place in a pot of boiling water. Transfer to ice water bath. Remove from the ice bath and squeeze out all excess water then place in blender with olive oil. Blend to very smooth, then turn down to a slow speed and add butter and salt. Transfer to a bowl and set to the side.
4. Heat the barbeque, using either wood, charcoal, gas, or grill (broiler) until hot. Season each side of the steaks with salt, drizzle with the veg oil and set aside to come to room temperature.
5. Cook one side of the steaks for about 5 minutes, rotating the steaks 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the steaks over and cook for another 5 minutes.
6. Remove from the heat and set aside for 8 minutes to rest. Then place back on the heat for another 2 minutes on each side to heat back up.
7. Remove from the heat, slice up the steak and put on a plate or dish. Sprinkle with salt, drizzle with olive oil and serve with a wedge of lemon, purée and native jus.
Mountain pepper berries can be sourced at local herb and spice stores and you can used the leaf as well if you cannot get the berry. For the full blood Wagyu ribeye, we recommend David Blackmore full blood Wagyu, found in specialist retail butcher shops across Australia or at the Blackmore Wagyu website.