I cooked this wagyu steak for my husband birthday last year.
I don’t cook steak that often and have that much knowledge for steak. Also prefer medium-medium well so not for everyone but it was good! We had it with radish, yuzu ponzu sauce, wasabi.
by fluffy_flat
2 Comments
Looks very nicely done!
If I could make a suggestion, you might try a slight modification to the choice of sauce… Yuzu/Ponzu are generally used for shellfish and fish, as they have a citrus soy base.
The dipping sauce that is typically served with beef (wagyu, miyazakigyu, etc.) is yakiniku sauce, a mixture of soy, ginger, garlic, green onions, mirin, sake, rice wine vinegar, and a bit of sugar. It complements the beef very well. Using tamari soy in this recipe adds a bit more of a robust flavor suitable for beef.
This is the best way to prepare and serve Wagyu imo. You need some garnishes/sauce to cut through the fat. FWIW ponzu is perfectly fine with wagyu (and most proteins imo). I prefer it to yakiniku sauce for this type of preparation.