Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Ponzu Sauce
Method
Preparing the Ponzu Sauce
- 1
Combine Ingredients
In a small bowl, combine the soy sauce, yuzu juice, mirin, and rice vinegar. Stir well to integrate all the flavors.
- 2
Add Umami
Add the katsuobushi and optional kombu to the mixture. Let it sit for at least 15 minutes to allow the flavors to meld together.
- 3
Strain the Sauce
After letting it sit, strain the sauce through a fine mesh sieve to remove the bonito flakes and kombu, leaving you with a clear ponzu sauce.
Cooking the Wagyu
- 4
Prepare the Steak
Take the Westholme Wagyu steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- 5
Season the Steak
Generously season both sides of the steak with sea salt and black pepper.
- 6
- 7
Cook the Steak
Place the seasoned Wagyu steak onto the hot surface. Cook for about 2-3 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- 8
Rest the Steak
Once cooked to your liking, remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Serving
- 9
Slice and Serve
Slice the rested Wagyu steak against the grain and serve it on a plate. Drizzle the ponzu sauce over the top or serve it on the side for dipping.
