Chef Ryan Peters Australian Wagyu Flat Iron with Caramelized Onion & Garlic Risotto

Method

For the garlic confit, add the whole garlic cloves to a small pot and cover with olive oil. Bring to a gentle simmer, then lower the heat just below a simmer. Cook for 20-30 minutes, until the garlic is soft and tender. Set aside to cool.

For the caramelized onions, heat a sauté pan with a bit of olive oil. Add the sliced onions and season with salt and pepper. Cook low and slow, stirring occasionally, until the onions are very soft and deeply caramelized. The color should be a rich dark brown.

For the risotto, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a saucepan. Add the Arborio rice and toast for about 1 minute, stirring constantly. Deglaze with the white wine (if using) and allow the rice to absorb.

For cooking the risotto, begin adding the warmed beef stock in stages, about ¼ cup at a time, stirring frequently over low to medium heat. Once each addition is absorbed, continue with the next until the rice is fully cooked and creamy.

For finishing the risotto, stir in butter, Parmesan, lemon zest and juice, and minced parsley. Fold in the caramelized onions and confit garlic, then set aside.

For the steak, pat it dry with paper towels and season generously with salt and pepper. Heat a sauté pan over medium-high heat with a few tablespoons of oil, then sear the steak for 2-3 minutes per side until nicely browned.

For basting, remove the steak briefly and let the pan cool for a minute. Add a few tablespoons of butter and allow it to melt and foam. Return the steak to the pan and baste with the butter.

For serving, remove the steak from the heat and let it rest for 4-5 minutes. Slice and plate over the risotto.