SEARED WAGYU RIBEYE STEAK
| Prep Time | 30 MINUTES |
| Difficulty | INTERMEDIATE |
| Good For | 2 PEOPLE |
Ingredients
| 1 | 1KG - JAPANESE WAGYU RIBEYE CAP STEAK, A4 |
| 2 | OR A4 WAGYU RIBEYE CAP STEAK OR A5/A4 WAGYU RIBEYE STEAK |
| 3 | 1 PC - DAIKON RADISH (JULIENNE) |
| 4 | 2 TBSP - SESAME SEEDS (TOASTED) |
| 5 | 1/2 PC - CUCUMBER (PEELED & THINLY SLICED WITH A MANDOLINE) |
| 6 | 1 TBSP - FURIKAKE |
| 7 | 2 TBSP - SOY SAUCE |
| 8 | 1 TBSP - RICE WINE VINEGAR |
| 9 | 1 TBSP - SESAME OIL |
| 10 | 1 TSP - SUGAR |
Steps
| 1 | In a bowl, combine your daikon, sesame seeds, cucumber, furikake and set aside in the fridge. |
| 2 | In a separate bowl, whisk together your soy sauce, rice wine vinger, sesame oil and ginger until well combined. Set aside. |
| 3 | Preheat a skillet to medium high heat until smoking. |
| 4 | Sear your Wagyu Ribeye for 1 minute on the first side then flip and sear for another minute. |
| 5 | Flip it again to the first side and sear for 30 seconds then do the same to the second side. |
| 6 | Repeat this process until you've achieved a nice sear but making sure the center of the steak bounces back when lightly pressed. This ensure steak doneness is medium rare, total of about 5 minutes for the entire steak. |
| 7 | Set aside and let rest for 3 minutes. |
| 8 | Bring out your salad from the fridge and dress with the sauce. Mixing well. |
| 9 | Serve your Wagyu Ribeye sliced with the side salad. |
Tips
| 1 | Remember to thaw your Japanese Wagyu Beef out completely in the refrigerator before cooking. |
| 2 | Authentic Japanese Wagyu Beef need not be seasoned prior to cooking and no addition of oil or fat is necessary as the natural fat will render upon cooking. |
| 3 | The acidity in the side salad will help to cut through the fat of the Japanese Wagyu Ribeye. |
