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Pan-Seared Cross Cut Blade Steaks with Garlic & Rosemary Compound Butter

Serves 2-4

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Prep time: 10 mins | Cook time: 6–8 mins

The Y-Bone steak is easily one of the most underrated gems in the entire world of beef. While traditionally reserved for long, slow braises, this cut possesses a secret identity. When cooked quickly over high heat, it reveals an incredible tenderness that rivals premium tenderloin, but with a vastly superior, deep, and robust beef flavour. It is a highly versatile steak that delivers a luxurious eating experience without the premium price tag.

Ingredients

  • 1 kg Cross Cut Blade steaks
  • 1–2 tbsp Premium Wagyu Beef Tallow (perfect for developing a spectacular, high-heat crust)
  • Coarse sea salt (like Maldon flakes) and freshly cracked black pepper

For the Garlic & Herb Compound Butter:

  • 50g high-quality unsalted butter, softened at room temperature
  • 1 garlic clove, finely minced or pressed
  • 1 tsp fresh rosemary and thyme, finely chopped
  • A pinch of fine sea salt

Method

Prepare the Herb Butter

In a small bowl, vigorously mix the softened butter with the minced garlic, chopped herbs, and a pinch of salt until smooth and uniform. Set aside at room temperature so it is ready to melt beautifully over the hot meat.

Prep the Steaks
  1. Pat the Cross Cut blade steaks completely dry with paper towels. Removing surface moisture is crucial for achieving a deep, caramelized Maillard crust.
  2. Let the steaks sit on the counter for 15–20 minutes to take the chill off. This ensures the rich intramuscular fat cooks evenly.
High-Heat Pan Searing
  1. Heat a heavy cast-iron skillet or griddle over high heat until it is smoking hot.
  2. Lightly brush the steaks with melted Wagyu Beef Tallow (or add a tablespoon directly to the pan). Tallow is the ultimate choice here; its high smoke point prevents burning while adding a rich, buttery depth that pairs beautifully with the natural flavour of the meat.
  3. Season the steaks generously with coarse salt and black pepper just before they hit the pan.
  4. Sear the steaks for 3 minutes without moving them to build a dark, savory crust. Flip and sear for another 2–3 minutes on the other side. This flavourful cut shines best when cooked to medium-rare (an internal temperature of 52–54°C).
The Rest and the Finish
  1. Remove the steaks from the skillet and transfer them to a warm cutting board.
  2. Immediately place a generous dollop of the garlic-herb butter on top of each hot steak, letting it melt slowly into a rich, fragrant sauce.
  3. Let the meat rest for 5 minutes under a loose sheet of foil. This essential step allows the juices to redistribute through the fibres, guaranteeing maximum tenderness and a burst of savory flavour in every bite.
  4. Slice thinly against the grain, finish with a light sprinkle of flaky sea salt, and serve immediately.
Tips

Embrace the Bone for Flavour: The Y-shaped bone isn't just a unique visual—it conducts heat into the meat during cooking and enriches the steak's natural juices. Keep the bone intact while searing to maximize flavour and juiciness.

The Magic of the Centre Seam: The Y-Bone features a natural line of connective tissue running through the muscle. When cooking this cut quickly on a griddle, ensure your pan is smoking hot and aim for a strict medium-rare finish. This keeps the surrounding meat incredibly tender and succulent, making the centre seam easy to cut through.

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Pan-Seared Cross Cut Blade Steaks with Garlic & Rosemary Compound Butter

Serves 2-4

Prep time: 10 mins | Cook time: 6–8 mins

The Y-Bone steak is easily one of the most underrated gems in the entire world of beef. While traditionally reserved for long, slow braises, this cut possesses a secret identity. When cooked quickly over high heat, it reveals an incredible tenderness that rivals premium tenderloin, but with a vastly superior, deep, and robust beef flavour. It is a highly versatile steak that delivers a luxurious eating experience without the premium price tag.

Ingredients

  • 1 kg Cross Cut Blade steaks
  • 1–2 tbsp Premium Wagyu Beef Tallow (perfect for developing a spectacular, high-heat crust)
  • Coarse sea salt (like Maldon flakes) and freshly cracked black pepper

For the Garlic & Herb Compound Butter:

  • 50g high-quality unsalted butter, softened at room temperature
  • 1 garlic clove, finely minced or pressed
  • 1 tsp fresh rosemary and thyme, finely chopped
  • A pinch of fine sea salt

Method

Prepare the Herb Butter

In a small bowl, vigorously mix the softened butter with the minced garlic, chopped herbs, and a pinch of salt until smooth and uniform. Set aside at room temperature so it is ready to melt beautifully over the hot meat.

Prep the Steaks
  1. Pat the Cross Cut blade steaks completely dry with paper towels. Removing surface moisture is crucial for achieving a deep, caramelized Maillard crust.
  2. Let the steaks sit on the counter for 15–20 minutes to take the chill off. This ensures the rich intramuscular fat cooks evenly.
High-Heat Pan Searing
  1. Heat a heavy cast-iron skillet or griddle over high heat until it is smoking hot.
  2. Lightly brush the steaks with melted Wagyu Beef Tallow (or add a tablespoon directly to the pan). Tallow is the ultimate choice here; its high smoke point prevents burning while adding a rich, buttery depth that pairs beautifully with the natural flavour of the meat.
  3. Season the steaks generously with coarse salt and black pepper just before they hit the pan.
  4. Sear the steaks for 3 minutes without moving them to build a dark, savory crust. Flip and sear for another 2–3 minutes on the other side. This flavourful cut shines best when cooked to medium-rare (an internal temperature of 52–54°C).
The Rest and the Finish
  1. Remove the steaks from the skillet and transfer them to a warm cutting board.
  2. Immediately place a generous dollop of the garlic-herb butter on top of each hot steak, letting it melt slowly into a rich, fragrant sauce.
  3. Let the meat rest for 5 minutes under a loose sheet of foil. This essential step allows the juices to redistribute through the fibres, guaranteeing maximum tenderness and a burst of savory flavour in every bite.
  4. Slice thinly against the grain, finish with a light sprinkle of flaky sea salt, and serve immediately.
Tips

Embrace the Bone for Flavour: The Y-shaped bone isn't just a unique visual—it conducts heat into the meat during cooking and enriches the steak's natural juices. Keep the bone intact while searing to maximize flavour and juiciness.

The Magic of the Centre Seam: The Y-Bone features a natural line of connective tissue running through the muscle. When cooking this cut quickly on a griddle, ensure your pan is smoking hot and aim for a strict medium-rare finish. This keeps the surrounding meat incredibly tender and succulent, making the centre seam easy to cut through.

Website: www.wildwoodhill.com.au | Email: info@wildwood.com.au | Phone: 0412 424 303