This Wagyu Chopped Steak delivers the luxurious, buttery texture of high-end beef with a firm, sliceable structure that mimics a traditional steak. By finely grinding Wagyu beef to 3 mm and incorporating gelatin, the mixture achieves a tender yet cohesive bite, while the 70:30 lean-to-fat ratio ensures rich, juicy flavor. Lightly creaming the mixture during blending enhances its uniformity, and a precise sous-vide cook followed by a final sear locks in succulence and deep caramelization.

Ingredients

• 1 lb beef brisket (70:30 lean-to-fat ratio)
• 1.5% (6.75 g) gelatin powder
• 1% (4.5 g) kosher salt

Equipment

• Meat grinder (3 mm plate)
• Vacuum sealer and bag
• Sous-vide setup
• Cast iron skillet or grill

Procedure

1. Prepare the Meat: Grind the beef brisket using a 3 mm plate for a fine, even texture.
2. In a chilled bowl, gently mix the ground beef with salt and gelatin. Lightly cream the mixture by stirring until just combined—avoid overworking to maintain tenderness.
3. Shape the Steak: Hand-form the mixture into an oblong steak, about 1 inch thick.
4. Place on a tray, cover, and refrigerate overnight to help the structure set.
5. Sous-Vide Cooking: Preheat the sous-vide bath to 133°F (56°C).
6. Vacuum-seal the steak in a bag and cook for 70 minutes.
7. Once done, remove from the bag and pat dry with paper towels. Rest for 30 minutes at room temperature.
8. Sear to Finish: Heat a cast iron skillet or grill over high heat until smoking.
9. Lightly oil the surface, then sear the steak for 45-60 seconds per side, developing a rich crust.
10. Rest for 5 minutes before slicing and serving.

Serving Suggestions

Pair with a red wine reduction, charred vegetables, or creamy mashed potatoes for an elevated steakhouse-style experience.