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Grilled Cap of Ribeye with Yuzu-Kosho Monte & Shaved Bonito

Chef John Cuevas

Servings

2

Prep Time

30 minutes

Cook Time

30 minutes

Category

Steaks

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.

Grilled Cap of Ribeye with Yuzu-Kosho Monte & Shaved Bonito

Ingredients

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    • 2 ounces bonito flakes

    • 6 to 8 ounces cold butter

    • 3 ounces yuzu kosho paste

    • 2 ounces lime/yuzu juice

    • 1 ounce whole milk

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    • American Wagyu Black® cap of ribeye steak 8 oz

    • Flake or finishing salt

    Directions

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      1. 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).
      2. Whisk in yuzu kosho paste and slowly add yuzu juice and whisk until the flavoring ingredients are fully incorporated into the butter.
      3. Finish with salt.

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      1. Set grill to high heat.
      2. Heavily season beef with salt.
      3. 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.
      4. 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.