Wagyu Steak with Japanese Steak Sauce
User Reviews
5
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Prep Time
7 mins
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Cook Time
7 mins
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Total Time
14 mins
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Servings
2 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Japanese-Western Fusion
Wagyu Steak with Japanese Steak Sauce
Description
Wagyu Steak with Japanese Steak Sauce begins by seasoning a 200-300 gram A5 grade wagyu steak with salt and pepper and allowing it to rest to room temperature. Thinly sliced garlic chips and grated onion puree are prepared alongside mirin and soy sauce for the sauce. The steak is seared in a hot cast iron skillet to render fat and develop a crust, flipping every 1½ minutes to reach a recommended medium-rare internal temperature around 130°F (55°C).
The Japanese steak sauce is made by combining pureed onion, mirin, and soy sauce, which is added back to the pan to soak up rendered beef flavors. This sauce enhances the richness of the wagyu without overpowering its natural buttery taste and delicate texture. The steak is rested briefly before slicing and serving with the sauce, allowing the juices to redistribute.
Ingredients
- 1 wagyu beef steak 200-300 grams, A5 grade
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic (peeled)
- 1 tablespoon onion puree
- 2 tablespoons mirin
- 1 tablespoon soy sauce
Instructions
- Take 1 A5 Wagyu beef steak from the refrigerator and season both sides with ¼ teaspoon salt and ¼ teaspoon black pepper. Let this rest at room temperature while you prepare the other ingredients (5-10 minutes).
- Slice 1 clove garlic into thin, even chips using a mandoline. Peel half an onion and grate it to make 1 tablespoon onion puree. Heat a cast iron skillet over medium heat until it's lightly smoking.
- Place the steak in the pan and allow some fat to render out. Once some fat renders out, you can optionally add a few vegetables to the pan, such as bell peppers, onions, or carrots. This not only gives you a side dish, but it also keeps the rendered fat from smoking.
- Flip the steak every 1 ½ minutes until it reaches your desired internal temperature. I recommend cooking an A5 steak with deep marbling to at least 130°F (55°C), which is medium-rare. My ¾-inch thick steak took about 5 minutes.
- When the steak is done, transfer it to a cutting board to rest.
- Return the pan to the stove and use the rendered beef fat to fry the garlic chips until they're golden brown and crisp. Tipping the pan to one side will help create a pool of fat you can use to fry the garlic. Transfer them to a paper towel-lined plate and set aside.
- To make the Japanese steak sauce, add the onion puree to the pan and stir until it starts to caramelize.
- Add 2 tablespoons mirin and 1 tablespoon soy sauce and boil until a lightly thickened, shiny sauce forms.
- Slice the beef and serve topped with the Japanese steak sauce, garlic chips, and some additional cracked black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 76mg | 25% |
| Sodium | 989mg | 41% |
| Potassium | 371mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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