The inspiration for this dish is a classic steakhouse steak with French compound butter. We bring in a salty, umami, acidic element with the umeboshi butter; it’s like salt with a fruitiness to it.
We cook the wagyu in beef fat, really light and slow. The fat is a medium to transfer heat to the meat, cooking in its own flavour, balancing out what’s on the outside with the inside. The feta and tomato bring in other bright, acidic elements, balancing the richness of the wagyu.
1 Westholme ribeye, at room temperature
Beef fat, to cook
150g (5.3 oz) feta
450g (1 lb) butter
7 umeboshi plums
Blend butter and umeboshi in a food processor until smooth.
Cook the rib-eye in beef fat for 45 minutes at 54C / 130F, rotating and flipping.
Finish rib-eye on a hot charcoal grill, giving the steak colour on both sides, flipping every 2 minutes for 5-7 minutes.
Top with umeboshi butter, grated feta cheese and sliced quarters of cherry tomato.
"We bring in a salty, umami, acidic element with the umeboshi butter; it’s like salt with a fruitiness to it."
– Chef Jeremiah