Wagyu Ribeye with Tahini Brown Butter, Pomegranate & Crispy Shallots

Ingredients (Serves 1–2)

For the steak

• 1 Wagyu Prime Ribeye Steak

• Sea salt

• Neutral oil

Tahini Brown Butter

• 2 tbsp unsalted butter

• 1 tbsp tahini

• ½ tsp lemon juice

• Pinch salt

To Finish

• 1 tbsp pomegranate seeds

• 1 tbsp crispy fried shallots

• Fresh parsley (optional)

• Flaky salt

Directions:

• Pat dry. Salt generously.

• Sear in a very hot pan with oil:

  • 2–3 minutes per side (medium-rare)

    Render fat cap until golden

• Rest 5–7 minutes.

• Make the Tahini Brown Butter

  • Melt butter over medium heat until it turns golden and nutty (brown butter stage).
    Remove from heat and whisk in tahini, lemon juice, and salt. The sauce should be silky, nutty, slightly tangy.

• Slice steak. Spoon tahini brown butter underneath or lightly over the top. Sprinkle pomegranate seeds and crispy shallots for texture contrast. Finish with flaky salt.