Grilled Wagyu Teppanyaki

Malzemeler

• 1200g A5 wagyu sirloin or ribeye, at room temperature
• 2Sea salt and freshly ground black pepper
• 3Vegetable oil for the teppan
• 44 cloves garlic, thinly sliced
• 5Fresh wasabi (or high-quality wasabi paste)
• 6Ponzu sauce for dipping
• 7Seasonal vegetables: zucchini, bell pepper, asparagus
• 8Steamed rice to serve

Talimatlar

1. 1Remove wagyu from the fridge 30 minutes before cooking to reach room temperature.
2. 2Heat teppan grill to very high heat; brush lightly with oil.
3. 3Season the wagyu lightly with sea salt only — the natural marbling provides all the flavor.
4. 4Fry garlic slices in a little oil until golden and crispy; drain on paper towel and set aside.
5. 5Place wagyu on the hot teppan; cook 1-2 minutes each side for medium-rare, allowing the fat to render and caramelise.
6. 6Rest the steak for 2 minutes, then slice against the grain into thick pieces.
7. 7Grill vegetables alongside briefly.
8. 8Serve immediately with garlic chips, fresh wasabi, and ponzu dipping sauce.