Grilled Cap of Ribeye with Yuzu-Kosho Monte & Shaved Bonito
Category
Steaks
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
American Wagyu Cap of Ribeye meets Asian-influenced inspiration with this unique and flavorful recipe from Chef John Cuevas. Beurre Monte, the classic butter-based sauce, gets a spicy and tart umami blast from the Japanese condiment yuzu-kosho. (It’s easy to find in Asian stores or online.) Like many Japanese dishes, the succulent beef is topped with shaved bonito flakes for visual and flavor appeal.
Author:John Cuevas
Ingredients
-
2 ounces bonito flakes
-
6 to 8 ounces cold butter
-
3 ounces yuzu kosho paste
-
2 ounces lime/yuzu juice
-
1 ounce whole milk
-
American Wagyu Black® cap of ribeye steak 8 oz
- Flake or finishing salt
Beurre Monte
Cap of Ribeye
Directions
Beurre Monte
- Add whole milk to a saucepan and slowly reduce by 1/4. Keep flame low and slowly whisk in 6 to 8 ounces of butter (do not use an aluminum pan).
- Whisk in yuzu kosho paste and slowly add yuzu juice and whisk until the flavoring ingredients are fully incorporated into the butter.
- Finish with salt.
Cap of Ribeye
- Set grill to high heat.
- Heavily season beef with salt.
- On a smoking hot grill, sear beef on each side for 5 to 7 minutes on each side. Remove from heat and let rest in beurre monté for 2 minutes.
- Move to cutting board and slice. Move to a serving plate and spoon beurre monté on top and around. Garnish with shaved bonito flakes and serve.