Entree: Japan – Hokuriku – 能登牛ステーキ ➤ Noto gyū sutēki (Simply seasoned, seared premium Noto wagyu beef steak that highlights intense marbling and natural flavor)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 2 Noto beef ribeye steaks, approx. 8 oz (225 g) each
- 1 tsp (6 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil with a high smoke point (vegetable or grapeseed)
- 1 tbsp (14 g) unsalted butter
- 1 small garlic clove, crushed
- 1 tbsp (15 ml) soy sauce or ponzu (for finishing)
- 1/2 cup (60 g) grated daikon radish, for serving
- 1 scallion, thinly sliced (about 10 g) for garnish
- Lemon wedges, for serving
- Fresh wasabi or prepared wasabi, for serving (optional)

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels and season both sides generously with coarse sea salt and a light sprinkle of black pepper.
2. Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add 1 tbsp (15 ml) oil and swirl to coat.
3. Place steaks in the pan and sear undisturbed for 2–3 minutes to develop a deep brown crust. Flip and sear the other side 2 minutes. Reduce heat to medium and add butter and crushed garlic; tilt the pan and spoon the melted butter over the steaks (basting) for 30–60 seconds to finish cooking.
4. For medium-rare, remove steaks when an instant-read thermometer reads 125–130°F (52–54°C); adjust time slightly for desired doneness. Transfer steaks to a cutting board and rest for 5–7 minutes.
5. While steaks rest, spoon soy sauce or ponzu over the grated daikon and stir briefly to make a light condiment.
6. Slice steaks against the grain, arrange on plates with a spoonful of grated daikon and scallion, add a lemon wedge and optional wasabi. Serve immediately so the beef's marbling and flavor remain the focus.