Hot Rock Recipe
australian wagyu, kosho tamari butter, whisky maple ponzu
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Ingredients
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Wagyu Steaks
Kosho Tamari Butter
Whisky Maple Ponzu
Hot Rock & Garnish
Method
Prepare Kosho Tamari Butter
- 1
Make compound butter
In a bowl, combine the softened unsalted butter with green kosho, tamari, lemon zest, chopped chives and black pepper. Mix thoroughly until homogeneous. Taste and adjust tamari (for salt) or kosho (for heat/citrus) in 1/4-teaspoon increments.
- 2
Make Whisky Maple Ponzu
- 3
Combine ingredients
In a small bowl whisk together ponzu, maple syrup, whisky, rice vinegar, minced shallot, toasted sesame oil and black pepper until the maple is fully incorporated. Taste and adjust balance: add a few drops more ponzu for salt/acid, more maple for sweetness, or another teaspoon of whisky for aroma. Let the sauce rest at room temperature for 10–15 minutes for flavors to meld; keep at room temp before serving.
Prepare the Hot Rock and Steaks
- 4
Preheat the stone
If using a cooking stone: place the stone in a cold oven on a rack and preheat to 500°F (260°C) for 45–60 minutes, or heat it over a gas burner/BBQ until it reaches very hot — you want the surface to sizzle on contact. If using a cast-iron slab or heavy skillet, place it on a burner and heat on high for 10–15 minutes until smoking hot. Use oven mitts to handle — the stone will be extremely hot.
- 5
Bring steaks to room temperature
Remove wagyu from the refrigerator 30–40 minutes before cooking so they come to room temperature. Pat dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper; remember wagyu has intense fat, so modest salt is fine.
- 6
Oil and sizzle
Brush a thin layer of neutral oil on the hot stone or slab immediately before cooking. Place the steaks onto the hot surface. Sear for 90–120 seconds per side for rare (internal 120–125°F/49–52°C), 2.5–3 minutes per side for medium-rare (125–135°F/52–57°C) depending on thickness and stone temperature. Because wagyu renders quickly, watch for flare-ups and try to maintain high direct contact for a good crust while avoiding overcooking.
- 7
Finish and rest briefly
If you want an external sear without overcooking, you can finish the edges by standing the steak on the side for 30–45 seconds to render the fat. Transfer steaks to a warm plate or rest them on the edge of the stone for 3–5 minutes; resting on the hot stone for a short time allows butter to melt on contact while keeping the interior warm.
Plate and Serve on the Hot Rock
- 8
Slice and top
If serving whole: place the steak on the hot rock or a warm platter. If pre-slicing: slice wagyu against the grain into 1/4-inch slices and arrange back on the hot rock for service. Place a 1/2-inch round of kosho tamari butter on top of each steak portion so it melts over the warm meat.
- 9
Drizzle with ponzu
Spoon 1–2 teaspoons of the whisky maple ponzu over each portion (or pass at table) so it lightly glazes the meat. The warm butter and hot stone will help the sauce bloom and produce aroma from the whisky.
- 10
Garnish
Finish with a scatter of microgreens or baby watercress and thinly sliced scallions. Serve with lemon wedges on the side for guests who want a citrus lift.
- 11
Safety note
Warn guests that the stone will be extremely hot. Provide tongs or utensils for guests to move pieces and avoid direct contact with the stone. If serving tableside, place the hot stone on a heatproof trivet.
