Wagyu Hanger Steak
Remove hanger steak from refrigerator and allow to come to room temperature for 30 minutes.
Pre-heat oven to 350°F. Season steak liberally with salt and pepper. Sear in a cast iron skillet with grapeseed oil on medium-high heat for 2 minutes on each side.
transfer to the preheated oven for 5-6 minutes or until internal temperature reads 125-128°F.
Remove from oven and baste on low heat with butter and tarragon for about one minute. Temperature should rise to about 130°F after basting.
Transfer to a sheet pan lined with a wire rack and allow to rest for 5 minutes before slicing.
Finish with some flaky sea salt. Serve with onion soubise and black garlic tamarind reduction.
Black Garlic Tamarind Reduction
Combine beef stock, tamarind paste and black garlic in a small pot over medium-high heat. Bring to a boil and lower to a simmer.
Add soy sauce and white sugar and let simmer for 3-5 minutes. Add salt and pepper to taste.
The sauce will start to reduce, watch closely for about a minute. Sauce is ready when it coats the back of a spoon completely.
Onion Soubise
In a medium saucepan, add oil and butter over medium heat until foaming.
Add onions, garlic, salt, pepper and cook, stirring occasionally, until softened and liquid has evaporated.
Stir in cream and tarragon. Simmer for 3-5 minutes.
Transfer hot onions and cream to a blender, blend on low and gradually increase to high, until a smooth consistency is formed. Remove and strain into a container.
