14oz Bone-in Dry-aged Kuro Wagyu Strip Recipe
yamaroku soy butter
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Ingredients
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Steak Ingredients
Yamaroku Soy Butter Ingredients
Method
Steak Preparation
- 1
Season the Steak
Take the Bone-In Dry-Aged Kuro Wagyu Strip out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly. Season generously with kosher salt and freshly ground black pepper on both sides.
- 2
- 3
Rest the Steak
Once cooked to your desired doneness, remove the steak from the skillet and transfer it to a cutting board. Cover it loosely with foil and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
Yamaroku Soy Butter Preparation
- 4
Make the Soy Butter
While the steak is resting, prepare the Yamaroku soy butter. In a small mixing bowl, combine the softened unsalted butter and Yamaroku soy sauce. Mix well until fully incorporated. Fold in the finely chopped chives for added flavor.
Serving
- 5
Serve the Steak
After the steak has rested, slice it against the grain into thick slices. Place the slices on a serving platter and top with a generous dollop of the Yamaroku soy butter. Serve immediately.
