Hot Rock ‡ Recipe

Prepare steaks

Remove the Australian Wagyu from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the steaks dry with paper towel. Lightly rub each side with 1/4 tsp fine sea salt and a pinch of freshly ground black pepper. If using kosho paste, lightly smear approximately 1/4 tsp kosho on one side of each steak (this will be the seasoned face that you sear).

Trim any excessively long hanging fat if desired, but leave the marbling intact. Keep steaks resting while you prepare the hot rock and sauces.

Make compound butter

In a small bowl, combine the softened unsalted butter (6 tbsp), tamari (1 tsp), yuzu kosho (1 tsp), lemon zest (1 tsp), chopped chives (1 tbsp) and 1 tsp freshly ground black pepper. Mix thoroughly until evenly incorporated. Taste and adjust: add a touch more tamari for saltiness or more kosho for heat. Spoon butter onto plastic wrap or parchment and roll into a log about 1–1.5 inches in diameter. Chill in refrigerator until firm, at least 20 minutes. Slice into 6–8 rounds when ready to serve.

Prepare ponzu

In a small bowl combine citrus juice (3 tbsp), mirin (1 tbsp), tamari (2 tsp), maple syrup (1 tbsp), whisky (1 tbsp), rice vinegar (1 tsp) and grated ginger (1/2 tsp). Stir to dissolve the maple and blend flavors. If using bonito flakes, add them now and let the mixture steep 5–10 minutes, then strain out the flakes for a clear sauce. Taste and adjust: more citrus for brightness, more maple for sweetness, or a splash more whisky for warmth. Keep at room temperature.

Preheat hot rock

If using a hot stone: preheat the granite or basalt rock in a 500°F (260°C) oven for 45–60 minutes until uniformly very hot. If using a cast-iron slab or skillet on the stovetop, heat over medium-high until smoking hot. Carefully transfer the stone or slab to a heat-safe serving board or metal stand. Have tongs ready.

Sear steaks on the hot rock

Brush the preheated rock lightly with the neutral oil (about 1 tbsp) to prevent sticking. Using tongs, place the steaks on the hot rock with the kosho-smeared side down first; press gently so the surface contacts the stone. Sear 30–60 seconds per side for very rare to rare (thinner Wagyu cooks fast due to fat). Flip and sear an additional 20–40 seconds to color the other side. Total cook time will be short; aim for an internal temperature of 115–125°F (46–52°C) for rare. Because of the hot surface, you can allow guests to finish slices on the rock for preferred doneness.

Remove steaks from the rock using tongs and let rest briefly (2–3 minutes). Slice thinly across the grain if serving family-style, or serve whole.

Finish with kosho-tamari butter and ponzu

Top each steak or steak slice with a round of chilled kosho-tamari butter so it melts over the warm meat. Spoon a little whisky-maple ponzu alongside or lightly drizzle over the meat (about 1–2 tsp per serving) to provide bright, sweet-savory contrast. Sprinkle flaky sea salt (a small pinch) and garnish with microgreens or sliced green onion.

Serve immediately while hot. Provide extra ponzu and butter at the table so guests can add to taste. The hot rock can be kept hot for additional searing if desired.