Name: Japanese Village Restaurants Shogun's Special Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 piece New York strip steak (6 oz), about 1 inch thick; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Neutral oil (canola or vegetable); 1 tbs Unsalted butter; 1 clove Garlic (crushed); 1 sprig Fresh thyme sprig (optional); 3 pieces Large sea scallops, cleaned and patted dry; 3 pieces Shrimp, peeled and deveined (16/20 size); 0.5 tsp Kosher salt (for seafood); 0.25 tsp Freshly ground black pepper (for seafood); 1 tbs Olive oil; 1 tsp Lemon juice; 0.25 cup Mayonnaise (preferably Japanese Kewpie or regular); 0 tsp Japanese kewpie mayonnaise (optional for umami, reduce regular mayo if using); 0.5 tsp Sriracha (or other hot chili paste); 0.5 tsp Soy sauce; 0.5 tsp Rice vinegar; 0.5 tsp Lemon juice (fresh); 0.25 tsp Honey or mirin; 0.125 tsp Sesame oil; 0.25 tsp Garlic (minced); 1 tbs Finely chopped chives or green onion (optional, for garnish); 1 piece Lemon wedge; 1 tbs Microgreens or chopped parsley

Method

Steak

Bring to room temperature

Remove the New York strip from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

Generously season both sides of the steak with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasoning into the meat so it adheres.

Sear and finish

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes. Reduce heat to medium-low, add 1 tablespoon butter, the crushed garlic clove, and the thyme sprig. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes until the internal temperature reaches 125–130°F (51–54°C) for medium-rare; cook longer if desired. Remove steak to a cutting board and rest loosely tented with foil for 5–7 minutes before slicing.

Seafood (scallops & shrimp)

Prepare seafood

Pat scallops and shrimp thoroughly dry with paper towels (this ensures good sear). Lightly season both scallops and shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss the shrimp and scallops with 1 tablespoon olive oil and 1 teaspoon lemon juice to coat.

Grill or sear scallops and shrimp

If using a grill: preheat to high and oil the grates. Thread shrimp onto a skewer (optional) and place scallops and shrimp on the grill. Cook scallops 1.5–2 minutes per side until golden and opaque. Cook shrimp 1.5–2 minutes per side until pink and just cooked through. If using a skillet: heat a separate skillet over high heat until shimmering, add a bit of oil, sear scallops 1.5–2 minutes per side without moving to get a crust, then remove. Sear shrimp 1–2 minutes per side until pink. Remove to a plate and keep warm.

Finish seafood

After cooking, optionally squeeze a touch more lemon over the scallops and shrimp and let rest 1–2 minutes.

Missonaise sauce

Make the sauce

In a small bowl, combine 1/4 cup mayonnaise, 1/2 tsp sriracha, 1/2 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp fresh lemon juice, 1/4 tsp honey or mirin, 1/8 tsp sesame oil, and 1/4 tsp minced garlic. Whisk until smooth and taste; adjust heat or acidity as desired. Fold in 1 tablespoon finely chopped chives or green onion if using. Chill briefly if made ahead.

Plate with drizzle

Transfer missonaise to a squeeze bottle or spoon and set aside for finishing the dish.

Assembly & garnish

Slice the rested New York strip against the grain into 1/2-inch thick slices. Arrange the steak slices on the plate with the grilled scallops and shrimp nestled beside them.

Drizzle the missonaise over the seafood and a light amount over the steak if desired. Garnish with a lemon wedge and microgreens or chopped parsley. Serve immediately.