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To celebrate Jacob’s Creek Reserve range and the legendary South Australian regions from which the wine is produced, Jacob’s Creek Reserve ambassador and top chef Pete Evans shows us how to prepare an innovative Wagyu Ribeye Cap With Gremolat. Pair it with Jacob’s Creek Reserve Barossa Shiraz for best results.
Fry the panko bread crumbs in the clarified butter until golden brown. Strain and transfer to paper towels to drain and cool.
Combine with the remaining ingredients.
Combine all ingredients in a small pan. Raise temperature until it's too hot to touch, then immediately remove from the heat and allow to cool to room temperature.
When cool, transfer to an airtight container and reserve until needed.
Wagyu Ribeye Cap:
Trim any excess fat and sinew off of the rib eye cap. Discard the sinew, but dice the fat and render slowly in a sauté pan until crispy
When ready, strain the crackling from the beef fat and reserve both separately. Cut the steak into sections and transfer to the Steak Oil to marinate overnight.
Preheat a wood-fired grill. When ready, remove the steaks from the oil and drain. Season with salt and fresh ground pepper and grill over high heat until warm through and lightly charred. Serve with Gremolata.
Wash the potatoes and slice with the skins on.
Heat the beef fat in a sauté pan, then add the potatoes to sear.
Cook until golden and tender.
Remove from the pan, season with the remaining ingredients.
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