Wafu Steak Recipe

Prep beef and daikon

Pat the thinly sliced beef dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Grate the daikon on the fine side of a grater, then place in a clean kitchen towel or fine sieve and press or squeeze gently to remove excess liquid; you should have about 1/2 cup of relatively dry grated daikon.

Heat pan

Place a large skillet or cast-iron pan over high heat until smoking. Add 1 tablespoon vegetable oil and swirl to coat.

Sear beef

Working in a single layer (you may need to do this in two batches for even searing), lay slices of beef flat in the hot pan and sear 25–35 seconds per side for medium-rare (thin slices will cook quickly). Do not crowd the pan. Use tongs to flip and press briefly to ensure full contact. Remove seared slices to a warm plate and tent loosely with foil.

Finish with butter

Lower heat to medium-high, add 1 tablespoon butter to the pan and let it melt and foam for 10–15 seconds. Return the seared beef briefly (5–8 seconds) to the pan and spoon the melted butter over the slices to glaze, then remove immediately to avoid overcooking.

Rest

Let the glazed beef rest for 2 minutes so juices redistribute, maintaining warmth while you finish plating.

Combine 1/4 cup ponzu, 1 tsp soy sauce, 1 tsp mirin, 1 tsp rice vinegar, 1/2 tsp truffle oil, 1/4 tsp toasted sesame oil, and 1/2 tsp grated ginger in a small bowl. Whisk until blended. Taste and adjust: if you want more acidity, add an extra 1/2 tsp rice vinegar; for more umami, add another 1/2 tsp soy sauce. If using yuzu kosho, whisk in 1/8 tsp for a subtle heat.

If you prefer a slightly thicker sauce for drizzling, warm the mixture gently in a small saucepan over low heat for 1 minute, then remove from heat and let cool slightly before using.

On a serving platter or 4 small appetizer plates, arrange the seared beef slices in overlapping rows or fan them out. Spoon a small amount of the ponzu-truffle sauce over each slice (about 1/2 tsp per slice) or place the sauce in a small dipping ramekin for the table.

Top each portion of beef with a small mound (about 1 tablespoon) of the squeezed grated daikon, then scatter thinly sliced scallions over the top. Drizzle a light thread (a few drops) of extra truffle oil if desired for aroma—do not overpower.

Garnish with microgreens or shredded shiso, and serve with lemon wedges on the side for diners to squeeze over the beef if desired.

Serve immediately so the beef stays warm and the ponzu-truffle aroma is fresh.