Entree: Japan – Shikoku – 香川オリーブ牛 ➤ Kagawa Orību-gyū (Premium marbled beef from Kagawa Prefecture raised on an olive-based diet, typically seared or grilled)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 7 min

Total 32 min

Ingredients

- 4 beef steaks, Kagawa Olive Beef, approx. 6 oz (170 g) each, about 1–1.25 inch thick
- 1 tsp (6 g) sea salt, plus more to finish
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil with a high smoke point
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, lightly smashed
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1/4 cup (60 ml) ponzu sauce for serving (store-bought or homemade)
- 1 cup (120 g) grated daikon (daikon oroshi)
- 2 tbsp (12 g) thinly sliced scallions for garnish
- Lemon wedges for serving

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry and season both sides with sea salt and black pepper.
2. Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot. Add the neutral oil and swirl to coat.
3. Sear steaks without moving them for 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). During the last 30–45 seconds of cooking, add butter and smashed garlic to the pan and tilt the pan to baste the steaks with melted butter.
4. Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–7 minutes.
5. Meanwhile, wipe the pan lightly, return to medium heat, and add soy sauce and mirin to deglaze, scraping up any browned bits; simmer for 30–60 seconds to make a light pan sauce. Remove garlic.
6. Slice steaks against the grain, arrange on warmed plates, and drizzle a little pan sauce over the meat. Serve with a side of grated daikon, ponzu for dipping, sliced scallions, and lemon wedges.