Miso Wagyu Flatiron Recipe
6oz, Stone Axe Farms, Kabayaki Glaze, Mushroom Crust
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Ingredients
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Beef and Marinade
Kabayaki Glaze
Mushroom Crust
Finishing & Garnish
Method
Beef and Marinade
- 1
Prepare marinade
In a small bowl combine white miso paste, mirin, soy sauce, Shaoxing wine, neutral oil, minced garlic and minced ginger. Whisk until smooth and slightly emulsified.
- 2
Marinate steak
Pat the 6 oz Wagyu flatiron dry with paper towel. Lightly score the surface (shallow crosshatch) to help the marinade adhere. Brush or gently rub about half of the miso marinade evenly over both sides of the steak. Reserve the remaining half of the marinade for glazing. Place steak in a shallow container or sealed bag and refrigerate for 30–60 minutes (do not exceed 2 hours to avoid overpowering the delicate beef flavor). Remove from refrigerator 30 minutes before cooking to come to near room temperature.
Kabayaki Glaze
- 3
Make glaze
In a small saucepan combine soy sauce, mirin, sake, granulated sugar and honey. Bring to a gentle simmer over medium-low heat and stir until sugar dissolves. Reduce heat to low and simmer 3–4 minutes until slightly thickened. Remove from heat and stir in sesame oil. Taste and adjust: it should be glossy, balanced savory-sweet and pourable. Keep warm or set aside at room temperature.
Mushroom Crust
- 4
Rehydrate and mince dried shiitake
Place dried shiitake in 1/4 cup warm water for 10 minutes until softened. Squeeze out excess liquid, reserving the soaking liquid for another use, and finely chop the rehydrated shiitake.
- 5
Cook mushroom mixture
Heat unsalted butter and olive oil in a small skillet over medium heat. Add the finely minced shallot and cook 1 minute until translucent. Add the minced rehydrated shiitake and fresh cremini mushrooms. Sauté 3–4 minutes until moisture mostly evaporates and mushrooms are fragrant. Stir in panko breadcrumbs and chopped thyme; cook 1 minute until crumbs toast slightly. Season with salt and black pepper. Remove from heat and let cool slightly so it will adhere to the steak.
- 6
Form crust
Press the mushroom mixture into a compact, flat layer on a plate or small bowl. Using a spoon or your fingers, press a thin layer (about 1/8–1/4 inch) of the mushroom mixture onto one side of the marinated flatiron steak, pressing gently so it adheres. If the mixture is too loose, chill briefly (5–10 minutes) to firm up before applying.
Finishing & Cook
- 7
Sear the steak
Heat a heavy skillet (cast iron preferred) over medium-high until smoking point. Add 1 tsp neutral oil and swirl to coat. Place the flatiron steak mushroom-side down in the pan and press lightly so crust contacts the surface. Sear mushroom-crusted side 1.5–2 minutes until well browned and crust is set, reducing heat slightly if crust threatens to burn. Flip the steak and sear the other side 1–1.5 minutes for rare to medium-rare (internal target 120–125°F / 49–52°C). Adjust time slightly for desired doneness; Wagyu is best served medium-rare to preserve tenderness.
- 8
Glaze and rest
During the last 30 seconds of cooking, brush the reserved miso marinade lightly over the non-crusted side, then brush a thin layer of the warm kabayaki glaze over the mushroom-crusted side. Remove steak to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute and glaze to set.
- 9
Slice and finish
Slice the steak thinly across the grain into 1/8–1/4-inch slices. Arrange slices on a warm plate, brush any collected resting juices with a little more kabayaki glaze if desired. Sprinkle with kosher salt to taste, toasted sesame seeds (optional), and microgreens or sliced scallion for garnish. Serve immediately.