Wagyu Beef Tataki with Smoked Shoyu Ponzu
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Oakville Cabernet. Hurry and try this pairing at home!
Ingredients
Ponzu
2 ounces Smoked Shoyu
1 ½ ounces rice wine vinegar
½ ounce Mirin
25 milliliters yuzu juice
1 ½ teaspoons truffle honey
104 grams Kombu
2 ½ grams Bonito
½ teaspoon Truffle Pate
Steak
1 ½ pound Wagyu New York Striploin steak
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
METHOD
Ponzu
Combine the above ingredients in a large bowl and whisk. Let’s sit at room temperature for 15 minutes. Then strain through a fine mesh chinois.
Steak
Preheat the oven to 450 degrees F. Half an hour before cooking, remove steak from the refrigerator. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet; when it begins to smoke, add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F. for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes, then refrigerate until chilled. Once cold slice meat across the grain.
For serving
Wakame Salad
Bubu Arare rice crackers
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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