Pan-Seared Wagyu Steak with Ponzu

Ingredients

• 2 steaks (8 oz each) wagyu beef ribeye or striploin steaks (A5 grade preferred)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons fresh yuzu juice or lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon mirin
• 2 stalks fresh scallions
• 2 tablespoons daikon radish, finely grated
• ½ tablespoon bonito flakes (katsuobushi)

Instructions

1. 1

   Remove the two 8-ounce wagyu steaks from the refrigerator and let them rest on the counter for 15-20 minutes until they reach room temperature — this ensures even cooking from edge to center. While they rest, make the ponzu sauce: whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of fresh yuzu juice (or lime juice as a substitute), 1 tablespoon of rice vinegar, and 1 teaspoon of mirin in a small bowl. Set aside.

2. 2

   Trim any excess connective tissue from the steaks with a sharp knife, but leave the beautiful marbling intact. Pat both steaks completely dry with paper towels — this is critical, as removing surface moisture allows the wagyu fat to render and create a golden crust instead of steaming the meat.

3. 3

   Season both steaks generously on all sides with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Let them sit seasoned for 5 minutes so the salt can penetrate the meat.

4. 4

   Finely slice 2 fresh scallions on a sharp diagonal into 0.5-inch pieces, separating white and green parts. Finely grate 2 tablespoons of daikon radish on a microplane and set aside in a small dish.

5. 5

   Place a 12-inch stainless steel skillet or carbon steel wok over high heat and let it preheat for 3 minutes until it is smoking slightly — you want maximum heat to create a crust while preserving the rare center. High heat is essential for wagyu: the fat will render quickly and crisp up, which is where the magic happens.

6. 6

   Carefully lay both steaks flat in the dry, screaming-hot skillet — you should hear an aggressive, immediate sizzle. Do not move them for 3-4 minutes. Listen for the sizzle to settle into a steady hiss; if it's panicking, the heat is fine. The steak will develop a deep, caramelized golden-brown crust on the bottom side.

7. 7

   Flip each steak once using tongs and cook the second side for another 2-3 minutes without moving them. Because wagyu is so rich and marbled, it needs less time than a leaner steak — you want a rare to medium-rare center. Check internal temperature by inserting an instant-read thermometer horizontally into the thickest part: aim for 120°F for rare or 130°F for medium-rare (the temperature will climb 5°F as it rests).

8. 8

   Transfer both steaks to a cutting board and rest them for 5 minutes without touching — during this rest, carryover cooking will bring the internal temperature up by another 5°F, and the muscle fibers will relax so the meat stays tender and juicy.

9. 9

   Place one steak on each of two plates, seared side up. Drizzle each steak with half of the ponzu sauce across the top, allowing it to pool slightly on the plate. Scatter the white and light green parts of the scallions evenly over both steaks.

10. 10

    Top each steak with 1 tablespoon of the grated daikon radish and 0.25 tablespoon of bonito flakes — the residual heat of the steak will make the delicate bonito flakes dance and flutter, which is part of the sensory experience. Serve immediately while the steak is still hot and the fat is glistening.

Tools you’ll need

• 12-inch stainless steel skillet or carbon steel wok
• instant-read thermometer
• sharp chef's knife
• paper towels
• microplane grater
• small mixing bowl
• tongs
• cutting board
• whisk

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