Out at Mayura Station in South Australia, chef Kirby Shearing demonstrates what he calls the best technique to cook this beautiful cut of Wagyu.
Wine match Ruggabellus Efferus 2010 (Mataro, Syrah, Grenache blend), Eden Valley, SA
A full, bloody steak dish deserves a rich red with plenty of tannic structure. The protein of the meat and the tannins in the wine meld in the mouth to leave a smooth and very satisfying sensation. You’ll want a modern Australian shiraz or GSM blend (Grenache Shiraz Mourvedre). That means plenty of flavour, but preferably not high alcohol or too much obvious oak. The onions add a sweet dimension to the dish, so it should be able to handle a ripe-fruited red. It’s time to look to creative producers in classic regions, such as the Barossa Valley or McLaren Vale, and if you can lay your hands on a bottle of this effortlessly fresh, yet flavourful, blend from new producer Ruggabellus, you will be handsomely rewarded. -Dan Coward