Wagyu steak seared very hot and served in thin slices to preserve its melting fat and buttery texture. The seasoning remains minimal, Japanese-style, with subtle touches of salt, wasabi, and soy sauce.
Ingredients
- 480 g thick Japanese or Australian wagyu steaks
- to taste fleur de sel
- to taste freshly ground black pepper
- 1 tsp grapeseed oil
- 20 g wasabi paste
- 40 ml Japanese soy sauce
- 200 g daikon or white radish
Method
- Take the wagyu out of the refrigerator and let it take the chill off until the surface feels supple to the touch, without becoming lukewarm.
- Carefully pat the meat dry with paper towels, then salt it very lightly just before cooking to keep the surface dry.
- Heat a cast-iron or carbon steel skillet over high heat until it gets legitimately hot and a fine haze appears above the surface.
- Barely grease the pan, place the wagyu down without moving it, and sear until you get a fragrant, glossy, golden-brown crust.
- Flip the meat and sear the other side until the fat begins to bead and the flesh still yields to the pressure of a finger.
- Quickly sear the edges using tongs to render the exterior fat and flavor the pan, without cooking the center any further.
- Transfer the steak to a wire rack or a warm plate and let it rest until the juices stabilize and the surface stops sizzling.
- Finely grate the daikon and press it slightly to remove excess water, then set up small dabs of wasabi and soy sauce on the side.
- Slice the wagyu into thick strips in a direction that yields a tender bite, pepper very lightly if desired, then serve immediately with fleur de sel, wasabi, grated daikon, and soy sauce for dipping with restraint.
Nutrition
Per serving
- Energy
- 195.9 kcal
- Protein
- 25.83 g
- Carbohydrate
- 4.62 g
- Fat
- 8.42 g
- Fibre
- 1.18 g
- Calcium
- 5.99 mg
- Iron
- 0.26 mg
- Magnesium
- 11.44 mg
