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Pan Roasted Japanese Black Wagyu Rib Steak

Demonstrated by: Executive Chef Wayne Hirabayashi and Chef de Cuisine Joshua Nudd.
Father’s Day with Hoku’s at Kahala Mandarin Oriental, Hawaii on June 1, 2003.

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Ingredients:

Pan Roasted Japanese Black Wagyu Rib Steak

  • 4 cups chicken stock
  • 1/2 cup white corn grits
  • 1 tablespoon unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon crushed truffles
  • 1 teaspoon white truffle oil
  • Kosher salt
  • White pepper
  • 1/2 lb Wagyu* rib steak (or any fresh, very high quality beef)
  • Cracked black pepper
  • 3 tablespoons clarified butter or olive oil
  • 1/2 cup sliced fresh mushrooms, such as shiitake and/or shimeji
  • 5 pencil-thin asparagus spears
  • 3 golden beets, cut in halves
  • 3 stalks warabi (fern shoots), cut into 1-inch lengths
  • 5 pear tomatoes, cut in halves
  • 1 teaspoon minced chives
  • 1/4 cup Red Wine Sauce

Red Wine Sauce:

  • 1/2 cup red wine
  • 2 cups beef broth
  • Salt

*Notes: Japanese Wagyu beef from Yamamoto Custom Beef is a breed of Japanese Wagyu cattle and American Angus cattle. It is of the highest quality and the most finely marbled beef in the world.

Directions:

  1. In a heavy saucepan, bring 2 cups of chicken stock to a boil.
  2. Add grits and return to a boil.
  3. Stirring occasionally, reduce heat and simmer for 20 to 30 minutes, or until stock is absorbed.
  4. Continue cooking on low heat; adding only enough of the remaining 2 cups of stock until the mixture is thick and creamy.
  5. Add butter, heavy cream, truffles, and truffle oil.
  6. Season to taste with salt and white pepper.
  7. Season steak with kosher salt and cracked black pepper.
  8. Heat 1 tablespoon butter or oil in skillet; pan fry the steak to desired doneness.
  9. Heat the remaining 2 tablespoons butter or oil in sauté pan and quickly sauté the mushrooms, asparagus, beets, and warabi; add tomatoes.
  10. To serve, spoon grits onto plate, place steak on grits.
  11. Top with vegetables.
  12. Garnish with chives and red wine sauce.

Makes 1 serving.

Red Wine Sauce:

  1. In a small saucepan, bring wine to boil; reduce until almost fully evaporated.
  2. Add beef broth and bring to a boil; reduce to 1/2 cup.
  3. Season to taste with salt.

Makes 1/2 cup.

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