Not exactly sure how to serve your A5 steak you just bought. We partnered with Chef Max MacKissock from A5 Steakhouse in Denver, Colorado. This recipe is one of the best ways to enjoy your luxuriously marbled A5 Steak
Recipe by: Chef Max MacKissock of A5 Steakhouse | Denver
Adapted by StarChefs
INGREDIENTS:
A5 Wagyu Strip Steak
Togarashi Onions:
- 1 yellow onion
- 10 grams grapeseed oil
- 4 grams salt
- 10 grams togarashi
- Black Garlic Ponzu:
- 50 grams black garlic shoyu
- 50 grams mirin
- 10 grams sugar
- 50 grams demi-glace
- 15 grams Meyer lemon juice
- 15 grams orange juice
- 15 grams yuzu juice
To Assemble and Serve:
Yield: 1 serving
- 110 grams Lone Mountain A5 wagyu striploin
- Salt
- Fleur de sel
METHOD:
For the Togarashi Onions:
- Heat the water bath of an immersion circulator to 176°F. Peel the onion while keeping the root intact.
Through the root, cut the onion into 8 wedges. Add onion to a mixing bowl, then toss with oil, salt, and
togarashi. Transfer to a vacuum bag and seal. Cook sous vide for 30 minutes. Let cool and reserve.
For the Black Garlic Ponzu:
In a pot over medium heat, combine shoyu, mirin, sugar, and demi-glace. Reduce the mixture by 20%.
Remove from heat and let cool. Stir in citrus juices. Set aside.
To Assemble and Serve:
Season wagyu with salt. Let sit at room temperature for 30 minutes. Prepare and heat a Binchotan
charcoal grill. Add the wagyu and sear on each side until the internal temperature reaches 124°F.
Remove from heat and let rest for half of the time it took to cook. Place 1 piece Togarashi Onion over
the Binchotan and grill until charred and cooked through. Return the Black Garlic Ponzu to medium
flame and heat until warmed through. Slice the seared wagyu into 4 slices, then arrange the slices on a
serving plate. Garnish each piece with fleur de sel. Separate the grilled Togarashi Onion into 4 petals,
then place 1 petal over each slice of wagyu. Drizzle the Black Garlic Ponzu over the wagyu and
Togarashi Onion. Serve with a side of Black Garlic Ponzu for dipping.