Entree: Japan – 和牛ステーキ ➤ Wagyū sutēki (Wagyu steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 2 Wagyu striploin steaks, approx. 8 oz (227 g) each, raw
- salt, to taste
- black pepper, to taste
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) ponzu sauce
- 1/4 cup (60 g) grated daikon radish, lightly drained
- wasabi, to taste
- scallions, thinly sliced, for garnish

Instructions

1. Remove the steaks from the refrigerator 30–45 minutes before cooking and pat dry. Lightly season both sides with salt, to taste, and a little black pepper, to taste. Bring a heavy 10–12 inch (25–30 cm) skillet (cast iron or stainless steel) to very hot over high heat for 3–4 minutes.
2. Add 2 tbsp (30 ml) neutral oil to the skillet and heat until shimmering but not smoking. Add the steaks and sear without moving until a deep golden-brown crust forms, about 1.5–2.5 minutes per side depending on thickness and desired exterior. During the last 30–45 seconds of searing, add 2 tbsp (28 g) unsalted butter and spoon the melted butter over the steaks to baste.
3. Use an instant-read thermometer in the thickest part of a steak and cook to an internal temperature of 145°F (63°C), then remove steaks to a cutting board and rest loosely tented for 3 minutes (USDA-recommended endpoint for whole beef cuts). If you prefer a lower doneness, note that 145°F (63°C) is the recommended safe internal temperature for whole beef cuts.
4. While the steaks rest, return the skillet to medium heat and add 2 tbsp (30 ml) ponzu sauce. Scrape any browned bits from the pan and let the ponzu reduce briefly for 20–30 seconds until syrupy. Remove from heat and swirl in any remaining butter from the pan to make a glossy glaze.
5. Slice steaks against the grain or serve whole. Spoon the ponzu glaze over the steaks, top with a small mound of 1/4 cup (60 g) grated daikon radish, add wasabi, to taste, on the side, and garnish with thinly sliced scallions. Serve immediately.