Ketovore › Recipes › Koji-Cured Wagyu Flat Iron with Black Garlic Tallow Sabayon and Shaved Cured Egg Yolk
CarnivoreKoji-Cured Wagyu Flat Iron with Black Garlic Tallow Sabayon and Shaved Cured Egg Yolk
A masterclass in pure fat-adapted luxury, combining ultra-marbled Wagyu with a velvety, warm tallow-emulsified sabayon and the intense umami of microplaned cured egg yolk and crispy Jamón.
2g
net carbs
62g
protein
78g
fat
950
kcal
The keto read
2g net carbs per serving
A masterclass in pure fat-adapted luxury, combining ultra-marbled Wagyu with a velvety, warm tallow-emulsified sabayon and the intense umami of microplaned cured egg yolk and crispy Jamón.
Ingredients
4 servings
Wagyu Flat Iron Steak400 g
Powdered Rice Koji15 g
Grass-Fed Beef Tallow100 g
Egg Yolks3 pieces
Salt-Cured Egg Yolk1 piece
Black Garlic Paste10 g
Jamón Ibérico (Pork)30 g
Maldon Sea Salt5 g
Method
1
Dust the Wagyu flat iron lightly with the powdered rice koji and sea salt. Place on a wire rack in the refrigerator for 24 hours to dry-cure, concentrating the natural enzymes and flavor, then gently scrape off any excess surface powder.
2
Vacuum-seal the koji-cured Wagyu with 20g of the beef tallow. Cook sous vide at 54°C (129°F) for 4 hours to break down the connective tissue of the flat iron into gelatinous perfection.
3
While the beef cooks, render the Jamón Ibérico in a dry skillet over medium-low heat until completely crispy. Drain on paper towels, let cool, and crumble into a fine, smoky pork dust.
4
To make the warm sabayon, vigorously whisk the 3 fresh egg yolks and black garlic paste in a heatproof bowl over a pot of gently simmering water (double boiler) until the mixture triples in volume, becoming thick, pale, and ribbon-like.
5
Slowly drizzle 80g of warm, melted beef tallow into the whipped egg yolks in a thin stream, whisking constantly to create a glossy, stable, butter-like emulsion. Season with a pinch of sea salt and keep in a warm draft-free area.
6
Remove the Wagyu from the vacuum bag and pat the surface completely dry with paper towels. Heat a cast-iron skillet until smoking hot.
7
Sear the Wagyu in a tablespoon of tallow for exactly 45 seconds per side to form a deep, dark mahogany crust. Rest the meat for 5 minutes, then carve against the grain into thick slices.
8
To plate, spoon a generous pool of the warm black garlic tallow sabayon onto the plate. Arrange the carved Wagyu slices on top, scatter the crispy Jamón Ibérico dust, and use a microplane to shave the cured egg yolk over the dish like golden snow.
The keto read
Why this lands at 2g net carbs
The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 62g protein and 78g fat, it sits comfortably inside a ketogenic day for most people.
Common questions
Is Koji-Cured Wagyu Flat Iron with Black Garlic Tallow Sabayon and Shaved Cured Egg Yolk keto?▾
Koji-Cured Wagyu Flat Iron with Black Garlic Tallow Sabayon and Shaved Cured Egg Yolk has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Koji-Cured Wagyu Flat Iron with Black Garlic Tallow Sabayon and Shaved Cured Egg Yolk?▾
950 calories, 62g protein, 78g fat, and 2g net carbs per serving.
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