Entree: Japan – Hokkaido – 北海道和牛ステーキ ➤ Hokkaidō Wagyū Sutēki (Pan-seared premium Hokkaido-region Japanese beef steak prepared simply to showcase its marbling)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 5 min

Total 23 min

Ingredients

- 2 Hokkaido wagyū steaks, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) neutral oil with a high smoke point (vegetable or canola)
- 2 tsp (10 ml) coarse sea salt, divided
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter
- 1 small garlic clove, smashed
- 1 sprig fresh thyme or shiso leaf (optional)
- 1/2 cup (50 g) grated daikon radish
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) wasabi paste
- Lemon wedges, for serving (optional)

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature and pat dry with paper towels.
2. Season both sides of the steaks with 1 1/2 tsp (7.5 ml) of the coarse sea salt and the black pepper; reserve remaining salt for finishing.
3. Heat a heavy skillet or cast-iron pan over high heat until smoking hot; add the neutral oil and swirl to coat.
4. Place steaks in the pan and sear undisturbed 60–90 seconds per side for thin cuts or 2–3 minutes per side for thicker steaks, forming a deep brown crust.
5. Reduce heat to medium-high, add the butter, smashed garlic, and thyme or shiso if using; tilt the pan and spoon the melted butter over the steaks (baste) for 30–60 seconds to finish.
6. Transfer steaks to a cutting board, sprinkle with the remaining 1/2 tsp (2.5 ml) coarse sea salt, and rest 5–7 minutes to let juices redistribute.
7. While steaks rest, mix the grated daikon with soy sauce and a little of the wasabi to taste.
8. Slice steaks thinly against the grain, arrange on a warm plate, and serve with the daikon-soy-wasabi condiment and lemon wedges on the side.