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Wagyu Filet and Burrata Toast with Smoked Tomato Jam

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Servings: 4 people
Course: Main Course, Snack
Ingredients Method

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

Method
 

SRF Filets:
  1. Preheat the grill to 250F
  2. 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.
  3. Smoke the steaks at 250F until the internal temperature is 110F, about 25 minutes.
  4. Remove the steaks from the grill.
  5. Raise the heat on the grill to high and heat a cast iron pan, or the cast iron plate on the Traeger Ranger.
  6. 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.
  7. 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:
  1. Place the toasted sourdough on a serving platter.
  2. Top with arugula greens, Burrata cheese, tomato jam, and a few slices of the filet.
  3. Sprinkle with fresh thyme leaves, and flaky salt.