Ichibo Steak Recipe

Bring to temperature

Remove the ichibo steak from the refrigerator and pat dry with paper towels. Let it sit at room temperature for 30–45 minutes so the interior warms slightly for even cooking.

Season

Generously season both sides of the steak with kosher salt (about 1 tablespoon total) and sprinkle the freshly ground black pepper evenly. Press the salt and pepper into the meat with your fingertips so it adheres.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral oil and swirl to coat; it should shimmer but not smoke excessively.

Sear the steak

Place the steak in the hot pan, fat-side or presentation-side down if there is a fat cap, or simply lay flat. Do not move it for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for another 2–3 minutes for medium-rare thickness (searing times vary by thickness).

Baste and finish

Reduce heat to medium. Add 1 tablespoon butter, the crushed garlic clove, and the herb sprig (if using) to the pan. Tilt the pan and use a spoon to baste the butter over the top of the steak continuously for 1–2 minutes while cooking to desired doneness. For a 1-inch thick steak aim for internal temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute before slicing.

Slice

Slice the ichibo steak across the grain into 1/4–1/2-inch thick slices. Arrange on a warmed plate, fat cap or seared side up.

Prepare the condiments while the steak rests. Place coarse sea salt on a small dish for diners to sprinkle or pinch onto slices as desired.

Spoon the wasabi paste into a small ramekin. If preferred, mix the wasabi with the 2 teaspoons soy sauce to create a thin dipping sauce. Offer a lemon wedge on the side for a quick bright squeeze over slices if desired.

Serve: Present the sliced ichibo steak with the small dishes of coarse sea salt, wasabi (and optional soy-wasabi mix), and the lemon wedge. Encourage tasting with a light sprinkle of sea salt and a dab of wasabi to highlight the beef flavor.