David Herbert’s roast rib of wagyu beef and beef noodle salad

These two very different recipes show off the versatility, great flavour and texture of Australian wagyu beef.

Tuck in: roast rib of wagyu beef. Picture: Guy Bailey

Now that Australian wagyu beef is widely available, I’m often experimenting with it at home. These two very different recipes show off its versatility, great flavour and texture. To test for perfectly done steak, it’s worth investing in a digital meat thermometer.

ROAST RIB OF WAGYU BEEF WITH SALT & PEPPER POTATOES

1 single rib of wagyu beef with bone (about 800g) or tomahawk rib-eye

2 teaspoons black peppercorns

2 teaspoons pink peppercorns

2 teaspoons sea salt flakes

1 teaspoon celery salt

4 large (about 1kg total) roasting potatoes such as Desiree, scrubbed and cut into wedges

80ml (¹⁄³ cup) olive oil

1 sprig of rosemary, leaves finely chopped

4 large garlic cloves, skin on

Wholegrain or Dijon mustard, to serve

Remove beef from the fridge an hour before cooking, to bring it to room temperature. Crush the peppercorns with a pestle and mortar, then mix in the salts. Preheat the oven to 200C (fan). Toss the potato wedges with 60ml olive oil, rosemary, garlic cloves and half of the salt and pepper mixture. Place on a baking tray and roast at the top of the oven for 40-50 minutes, turning halfway. Meanwhile, brush the rib with remaining olive oil then rub the remaining salt and pepper mix into the meat. Heat a griddle pan to very hot. Sear the beef on both sides for 5 minutes until nicely browned. Transfer to a roasting tray; cook in the oven for 20-25 minutes, or until the internal temperature of the beef reaches 60C for medium. Remove, cover with foil and leave to rest for 10 minutes before cutting into thick slices. Transfer the wedges to a serving dish and sprinkle with a little extra salt, if desired. Serve with pan juices and mustard. Serves 2-3

Beef noodle salad. Picture: Guy Bailey

BEEF NOODLE SALAD WITH CHILLI LIME DRESSING

100g dried rice vermicelli noodles

2 boneless wagyu steaks (about 200g each) such as sirloin, rump or scotch fillet, trimmed

2 Lebanese cucumbers, sliced or diced

200g punnet cherry tomatoes, halved

1 cup bean sprouts, rinsed and trimmed

3 spring onions, thinly sliced

¾ cup fresh mint leaves

¾ cup fresh coriander leaves

3 tablespoons roasted peanuts, roughly chopped

1 lime, quartered, to serve

For the dressing

1 tablespoon fish sauce

60ml (¼ cup) lime juice

1 heaped tablespoon finely chopped palm sugar

1 tablespoon finely chopped fresh lemongrass

2 makrut (kaffir) lime leaves, thinly sliced

1 green chilli, seeds removed, finely chopped

Cook the noodles according to packet instructions and drain. Meanwhile, combine all the dressing ingredients in a small bowl. Brush the steaks with a little dressing and chargrill over a medium-high heat for 2-3 minutes each side for rare. Set aside. Combine the noodles, cucumber, tomato, bean sprouts, spring onions, mint, coriander and peanuts in a bowl. Thinly slice the steak and add to the noodle mixture. Pour over remaining dressing and toss. Serve with lime wedges. Serves 4