Jennie Tai
Steak

Wagyu Filet & Bacon Sukiyaki Sauce

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A few years ago, Bub and I spent a night in New York City to have dinner at Morimoto for my birthday. I had the chirashi and Bub had the Wagyu Steak, which he still talks about to this day. Since Wagyu steak isn’t so easy to come by in Northern Virginia, I decided to order a few filet mignons from a Wagyu cattle raising ranch in New Mexico for Bub’s birthday  this past weekend. Since Morimoto’s recipe for the steak isn’t online – I decided to just recreate one of his similar sauces and broil the steak on a skillet the same way he did.

What is Wagyu Steak?

Wagyu steak is considered the “caviar of cattle” (CNN) in the world of beef. Wagyu refers to a breed of Japanese cows that are famous for their high levels of marbling and tenderness. Pure wagyu contains mostly monounstautrated fatty acids, rich in omega-3’s, giving it its soft, sweet, buttery flavor. Read more here: Ultimate Japan Wagyu Beef Guide

What to look for in Wagyu

Each Wagyu cow comes with a birth certificate – check to see whether the cow is a 100% fullblood wagyu, or has diluted bloodlines. In additon, the Japanese Meat Grading Association gives each carcass a score based on its yield (A through C) and level of marbling, firmness, color and quality (1 through 5), with A5 being the highest possible mark. Most Japanese Wagyu beef is in the A4-A5 range.

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Recipe

For the Bacon Sukiyaki Sauce:

Ingredients:

  • 2 tablespoons of bacon fat
  • 1/2 cup of mirin
  • 1/2 cup of sake
  • 1/3 cup of soy sauce
  • 1/4 cup of sugar

Directions:

  1. Melt the fat in a skillet over medium-high heat.
  2. Add mirin,sake, soy sauce and sugar.
  3. Stirring occasionally, reduce until the mixture coats the back of a spoon.

For the Steak:

For an 8 oz. Filet Mignon

  1. Preheat the oven to 450
  2. Place the skillet in the oven
  3. Marinate the steaks in tonkatsu sauce (either store-bought or home made)
  4. After ten minutes, using oven mitts – open the oven and take the skillet out.
  5. Place the skillet on the stove and heat on high.
  6. Place the steaks on the skillet to sear (2 minutes on each side)
  7. Finish in the oven for 10-12 minutes for Medium-Rare.
  8. Take out the skillet and pour the bacon sukiyaki sauce over top.

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