Serves 2
14 min
Wagyu Steak with Japanese Steak Sauce
Recipe GLPRe5844a523c3498
A premium Japanese-inspired dish featuring a beautifully marbled A5 Wagyu steak seared in its own fat and finished with a glossy, umami-rich sauce made from caramelized onion, mirin, and soy sauce. Topped with crispy garlic chips for added texture and depth. Perfect for an elegant meal for two.
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Ingredients
1 A5 Wagyu beef steak (200-300 grams)
¼ teaspoon Salt
¼ teaspoon Black pepper
1 clove Garlic clove
1 tablespoon Onion puree
2 tablespoon Mirin
1 tablespoon Soy sauce
Directions
Remove the A5 Wagyu steak from the refrigerator and season both sides evenly with salt and black pepper. Allow the steak to rest at room temperature for 5 to 10 minutes to bring it closer to cooking temperature.
While the steak rests, slice the garlic clove into thin, uniform chips. Prepare the onion puree by peeling half an onion and grating it to yield 1 tablespoon.
Heat a cast iron skillet over medium heat until wisps of smoke appear. Place the seasoned steak into the hot pan and let it cook undisturbed for a moment as the fat begins to render from the meat.
Flip the steak every 1½ minutes, continuing to cook until it reaches an internal temperature of 145F as measured with a meat thermometer. This should take approximately 4 to 5 minutes total, depending on thickness. Aim for a beautiful crust while maintaining a medium-rare center.
Transfer the cooked steak to a cutting board and let it rest for a few moments.
Return the skillet with the rendered beef fat to the stove. Carefully add the garlic chips and fry them in the fat, tilting the pan to create a small pool if needed, until they turn golden brown and crisp. Transfer the crispy garlic chips to a paper towel to drain any excess fat.
With the pan still over medium heat, add the onion puree and stir continuously, allowing it to caramelize lightly and develop deeper flavor.
Pour in the mirin and soy sauce, stirring well to combine. Bring the mixture to a gentle boil and simmer until the sauce becomes glossy, slightly thickened, and coats the back of a spoon.
Slice the rested Wagyu steak and arrange on serving plates. Spoon the Japanese steak sauce over the sliced beef, top with the crispy garlic chips, and finish with a grinding of fresh black pepper.
