Once in awhile I crave a perfectly cooked melt-in-your-mouth Japanese steak.
Although you may not be able to find Wagyu beef where you are, you can still make the perfect Japanese style steak. Everyone has heard of Kobe beef. Kobe beef is a type of Wagyu (和牛), which means “Japanese beef”. There are strict rules for how Wagyu is graded. A5 represents the highest quality beef. Although wagyu can be expensive, it is arguably the most delicious beef that can be found anywhere. Grading is tied to texture, firmness and fat rating- but the beef with the best flavor is marbled so that when it’s cooked, the meat is infused with fats that give it a satisfying and flavorful taste. Look for a high quality cut of beef that is marbled throughout- skirt steak and rib steaks work perfectly if the meat is marbled throughout. Filet Mignon is also a good cut to use when making this recipe.
In Japan steak is tender and full of flavor. Perfect steak demands the perfect recipe, and when I cook my steak Japanese style the only ingredients I need are salt, pepper, butter, garlic, and of course an amazing cut of marbled beef. Japanese steak is usually sliced into pieces before serving. This makes it easy to eat with chopsticks and dip in sauce if desired.
Japanese steak is often served with a variety of dipping ingredients. Fresh wasabi, ponzu with a little grated radish, sea salt, etc. White Horseradish can also be used- in Japan it is called Yama-Wasabi (which translates to “Mountain Wasabi.”
When eating Japanese steak, remember to enjoy the experience of eating the meat. Savor the flavor and the texture, and don’t overpower it with sauces and spices. Savor the wagyu for what it is and you will find yourself eating this steak again and again.