Recipe by Head Chef, Mark Wright – The Tasting Room, Maura Station
1.5kg Mayura Signature Marble Score 9+ Rib Eye
20ml rice bran oil
25g Murray River pink salt
“This method is the one that I use at The Tasting Room at Mayura Station. It is a tried and true way to achieve the perfect steak every time. Once you have mastered this method, you can start experimenting with searing over coals and even finishing the steak in a Webber kettle for that extra bit of smokiness.”
Pre-heat oven to 180°C and pre-heat the BBQ char-grill to full heat. Take the steak from the fridge 1 hour before grilling. Keep at room temperature covered with a tea towel. Brush the steak with rice bran oil, season all over with the pink salt and sear on the char grill for 90sec. On the same side, rotate the steak 90 degrees and sear for a further 90 seconds. This will create criss-cross bar marks. Flip the steak over and repeat. Place the steak onto a rack over a baking tray as it needs to be separated to promote even cooking. Probe the steak with a meat thermometer and roast in the oven until an internal temperature of 51°C is reached (approximately 35 minutes). Remove from the oven. Rest in a warm place covered with a clean tea towel for 10 minutes. The internal temperature will have risen to 55°C which is perfect medium-rare. Ensure all of the other dish components are ready then carve at the table!
Smoked potato purée
500g potatoes, peeled, cut into medium sized chunks
25g Murray River pink salt
80g cherry wood smoking pellets
150g unsalted butter
“This humble but delicious mashed potato goes to new heights – an all-time favourite. There are a few extra steps compared to regular mash, and there will be extra washing up, but it’s all worth it!”
In a saucepan, cover the potatoes with cold salted water and simmer on a medium heat until soft and tender – until they slip off a knife when stabbed. Strain off in a colander, allowing them to steam dry for a couple of minutes to remove excess water. Place potato chunks into a stainless-steel steamer. Using a cast iron pan that will accommodate the steamer, place the smoking pellets into the pan. Heat the pan on high heat until the pellets start to smoke. Place the stainless-steel steamer with lid onto the smoking pan and smoke for 20 minutes. Place the potatoes back into the saucepan and hand mash while adding the cold diced butter and pink salt. Optional – I use a Kitchen Aid, with the paddle attachment on medium speed, to whip the potatoes). Using a spatula, pass the potatoes through a drum sieve or a regular sieve which will result in a silky-smooth purée.
2 king oyster mushrooms, cut into halves lengthways
4 shiitake mushrooms
80g shimeji mushrooms
100g black fungi
50ml Pendleton lemon extra virgin olive oil (EVOO)
10g Murray River pink salt
40g enoki mushrooms
40g flat oyster mushrooms
15ml Pendleton garlic EVOO
“Mushrooms are a classic combo with steak, and for good reason. Their earthiness and nuttiness are a great match to the rich sweet flavours of Mayura Full Blood Wagyu. The crisp enoki mushrooms create an amazing transformation in flavour.”
Put the king oyster, shiitake, shimeji and black fungi into a baking dish. Drizzle with lemon oil, season with salt, cover with foil and roast in the oven at 180°C for 45 minutes. On a flat tray lined with baking paper, lay out the enoki and flat oyster mushrooms. Drizzle with garlic oil, season with salt and roast, uncovered, at 180°C for 30 minutes.
80g green beans, top stem removed
15ml Pendleton garlic extra virgin olive oil
pinch Murray River pink salt
Bring a pot of salted water to the boil then cook the beans for 3 minutes, drain, drizzle with garlic oil and season with salt. (Simple, but effective!)
150g mixed cherry tomatoes
pinch Murray river pink salt
15ml Pendleton lemon EVOO
“I love the sweetness and acidity that the cherry tomatoes bring to this dish. It is important to have that bit of acidity to offset the high marbling and intense richness of Mayura Full Blood Wagyu.”
Cut the tomatoes in half and lay out on a flat baking tray. Season with salt and drizzle with lemon oil. Roast uncovered in a 180°C oven for 15 minutes. Remove from oven. Allow to cool for 5 minutes before serving.
60g sesame seeds
10g turmeric powder
5g Murray River pink salt
80g wasabi peas
45g hemp seeds
40g mixed black and white chia seeds
10g bonito flakes, chopped into small pieces
10g dried shiso powder
1 sheet nori seaweed, cut into ½ cm squares
“Furikake is essentially a crunchy mix that’s traditionally sprinkled on rice. I enjoy the texture and the little additional pops of flavour that it adds to dishes. This recipe is one that I’ve been serving at Mayura’s Tasting Room for a while now. Any leftover furikake can be utilised by sprinkling onto finished stir-fries or to lift steamed veggies. Let your imagination go wild, and it’s great as a dukkah substitute. Enjoy!”
Toast off the sesame seeds, turmeric and salt in a hot pan until a little bit of smoke releases from the turmeric. Be careful not to burn the spice or seeds. Crush most of the wasabi peas in mortar and pestle to the size of sesame seeds, leaving a few pieces slightly bigger for texture. In a stainless-steel bowl, mix the crushed peas, sesame seed mix, hemp seed, chia seeds, bonito flakes, shiso powder and nori squares. Store in an airtight container.
for Rib Eye – serve on the side as dipping sauce.
50ml Tosa Shoyu – quality bonito and kelp infused soy sauce.
For a shared table, place the mushrooms and beans into a bowl then sprinkle with furikake. The remaining components can be plated separately and the wagyu placed onto a chopping board, ready to be carved at the table. Place the Tosa Shoyu in a small bowl or individual bowls for dipping the rib eye.