Restaurants›Japanese Village Restaurant›Sumo Cut (10 Oz) Recipe

Sumo Cut (10 Oz) Recipe

Inspired by Japanese Village Restaurant
Time1h 5m
Serves1

Make Sumo Cut (10 Oz) Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Finishing & Serving

Method

Steak

1

Temper and dry

Remove the 10 oz Sumo Cut steak from the refrigerator and let it sit at room temperature for 30–45 minutes to take the chill off. Pat the steak very dry with paper towels—moisture on the surface prevents proper searing.

2

Season

Generously season both sides and the edges of the steak with kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly over both faces. Press the seasonings into the meat with your fingertips so they adhere.

3

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat. Let it heat for 4–6 minutes until very hot; a drop of water should sizzle and evaporate immediately. Add 1 tablespoon neutral oil and swirl to coat the bottom.

4

Sear

Carefully place the steak in the hot pan and let it sear undisturbed for 2.5–3.5 minutes to form a deep brown crust (time depends on thickness). Flip the steak using tongs and sear the second side for 2.5–3 minutes.

5

Baste and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, thyme sprigs, rosemary, and the smashed garlic cloves to the pan. Tilt the pan slightly and, using a large spoon, baste the steak continuously with the melted butter and aromatics for 1.5–2 minutes to build flavor and finish cooking. Target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer inserted into the thickest part).

6

Rest

Transfer the steak to a cutting board and spoon a little of the pan butter and herbs over the top. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.

7

Slice

After resting, slice the steak against the grain into 1/4–1/2 inch thick slices. Arrange on a warm platter or individual plates.

Finishing & Serving

8

Sprinkle flaky sea salt lightly over the sliced steak to taste. Optionally scatter the chopped fresh parsley on top for color and serve with lemon wedges on the side if desired.

9

Serve immediately while warm alongside your preferred sides (mashed potatoes, roasted vegetables, or a salad).