Go Back

Wagyu Filet and Burrata Toast with Smoked Tomato Jam

Print Recipe Pin Recipe
Course Main Course, Snack
Servings 4 people

Ingredients
  

  • 2 each 6oz American Wagyu Filets from Snake River Farms
  • 1 tsp Meat Church Holy Cow seasoning
  • 1 tsp Meat Church Gourmet Garlic & Herb seasoning
  • 1 Tbsp grape seed oil
  • 4 oz ball of Burrata cheese or a high quality blue cheese
  • 1 cup arugula greens
  • 4 slices of sourdough bread grilled or toasted
  • 1/2 tsp flaky sea salt
  • 1 tsp fresh thyme leaves
  • 1/2 cup Smoked Tomato Jam

Instructions
 

SRF Filets:

  • Preheat the grill to 250F
  • Season the filets on all sides with both of the Meat Church seasoning,s and let sit at room temperature for 20 minutes before grilling.
  • Smoke the steaks at 250F until the internal temperature is 110F, about 25 minutes.
  • Remove the steaks from the grill.
  • Raise the heat on the grill to high and heat a cast iron pan, or the cast iron plate on the Traeger Ranger.
  • Add the grape seed or other high-temp oil to the pan, and sear the steaks on all sides until desired internal temperature. The steaks will continue to cook a bit as they rest.
  • Remove the steaks from the grill or pan and tent with foil. Allow the steaks to rest for at least 5 minutes before slicing.

Assembling the toast:

  • Place the toasted sourdough on a serving platter.
  • Top with arugula greens, Burrata cheese, tomato jam, and a few slices of the filet.
  • Sprinkle with fresh thyme leaves, and flaky salt.
Keyword beef, Meat Church