Entree: Japan – Chubu – 飛騨牛ステーキ ➤ Hida gyū sutēki (Pan-seared premium Hida wagyu steak, simply seasoned and finished with a soy-mirin glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 4 Hida beef steaks, approx. 8 oz (225 g) each (such as ribeye steaks)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, smashed (about 8 g)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tsp (5 ml) sake (optional)
- 1 small lemon, cut into wedges (for serving)
- 2 tbsp (8 g) chopped scallions or mizuna for garnish

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature; pat dry and season both sides with salt and pepper.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add neutral oil and when shimmering, sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), searing edges as needed.
3. During the last minute of cooking, add butter and smashed garlic to the pan; baste the steaks with the melted butter and garlic for flavor. Remove steaks to a warm plate and tent with foil to rest 5–7 minutes.
4. In the same pan, reduce heat to medium and add soy sauce, mirin, and sake; scrape any browned bits and cook 30–60 seconds until slightly glossy. Remove pan from heat.
5. Slice steaks against the grain, plate, spoon the soy-mirin butter sauce over the slices, and garnish with scallions and lemon wedges. Serve immediately with steamed rice or simple sides.