Wafu Steak
This wafu (meaning “Japanese-style”) steak uses basic Japanese pantry ingredients to whip together a super flavorful and fool-proof pan sauce. Excellent on a ribeye or NY strip steak, but also great for dressing up leaner cuts like tri-tip.
Ingredients:
rice to serve
your steak of choice
3 garlic cloves
scallion
2 Tbsp butter
juice 1/4 of a lemon
1.5 Tbsp soy sauce
3 Tbsp sake
Instructions:
2 Tbsp mirin
Cut 2 garlic gloves into thin, even slices. Heat 2 tbsp neutral oil in a pan over medium heat. Place sliced garlic chips in the oil and fry, stirring gently and remove immediately with a spoon once they turn golden brown, leaving oil in the pan.
1.
In the same pan and leftover oil sear your steak, browning on each side until medium rare. Remove and let rest.
2.
Over low heat, deglaze the pan by adding the sake and stirring, scraping up leftover fond with a spatula. Once sake has started to evaporate, add soy sauce, mirin, and lemon.
3.
Add butter and swirl the pan, stirring vigorously to emulsify into the sauce. Let the sauce combine and reduce until still runny but slightly sticky.
4.
Slice steak and drizzle over the sauce, then top with a sprinkle of the garlic chips crushed up and finely chopped scallions.
