Pan-Seared Wagyu Denver Steak with Fermented Morita-Sake Pan Reduction

Instructions

1. 1

   Season 1.5 lbs Wagyu Denver steak all over with 1 tsp Kosher salt and 0.25 tsp Sansho pepper. Place the steaks uncovered on a wire rack set over a baking sheet at room temperature for 30 minutes to temper and dry the exterior.

   5 min

   Tip: Tempering brings the inner fat closer to its low melting point, ensuring an even, edge-to-edge medium-rare without a gray band.

2. 2

   While the meat rests, heat a dry cast-iron skillet over high heat until smoking. Add 1 bunch Scallions whole, charring them rapidly for 2 to 3 minutes until blistered and blackened in spots. Remove to a cutting board, mince finely, and transfer to a small mixing bowl with 2 tbsp Rice vinegar, 1 tbsp Toasted sesame oil, 0.25 cup Cilantro leaves, and 0.25 tsp Kosher salt. Whisk together and set aside.

   8 min

   Tip: Charring the alliums creates sweet, smoky compounds that cut straight through the intense richness of the Wagyu.

3. 3

   In the same hot skillet, add 1 tbsp Neutral oil followed by 8 oz Maitake mushrooms. Sear undisturbed for 3 minutes until deeply golden-brown and crisp along the frills. Season with 0.25 tsp Kosher salt and 0.25 tsp Sansho pepper, toss briefly for 1 minute, and transfer to a side plate.

   5 min

   Tip: Don't crowd or move the maitake too soon; you want maximum contact to develop intense roasted umami.

4. 4

   Wipe out the skillet leaving only a thin sheen of oil, and crank the heat to medium-high. Gently lay the tempered 1.5 lbs Wagyu Denver steak into the smoking pan. Sear for 2 minutes per side, flipping every 30 to 45 seconds to build a mahogany crust while gently rendering the abundant intramuscular fat, until an instant-read thermometer registers 125°F to 128°F for medium-rare (approx. 5 minutes total). Transfer steaks to a warm board to rest.

   6 min

   Tip: Frequent flipping distributes heat evenly and prevents surface scorching while allowing rapid conductive heat transfer.

5. 5

   Immediately pour off any excess clear rendered beef tallow from the skillet, retaining all the dark fond. Reduce heat to medium, then deglaze the pan with 0.75 cup Dry Junmai sake, scraping up every bit of caramelized crust with a wooden spoon. Whisk in 0.75 cup Beef bone broth, 1 tbsp Morita chile paste, 4 aged black garlic cloves, 2 tbsp Tamari soy sauce, and 2 tbsp Hon-mirin.

   3 min

   Tip: Sake contains lactic and succinic acids, which tenderize the sauce profile and unlock glutamate synergies with the beef fond.

6. 6

   Simmer the sauce vigorously over medium heat for 4 to 5 minutes, allowing bubbles to turn thick and glossy as it reduces by nearly three-quarters to a syrup-like nappe consistency that coats the back of a spoon. Pull the pan completely off the heat, let it cool for 30 seconds, then vigorously swirl in 2 tbsp Unsalted cold butter until fully emulsified into a glistening, velvet lacquer.

   5 min

   Tip: Mounting with cold butter off the heat (monter au beurre) suspends milk solids and fat droplets, transforming an acidic reduction into silk.

7. 7

   Carve the rested Wagyu Denver steaks against the grain into 0.5-inch thick slices. Spoon a generous ribbon of the glossy Morita-sake pan reduction onto warm plates, arrange the carved steak over the sauce, top with the charred scallion chimichurri, and nestle the crispy maitake clusters alongside. Serve immediately.

   3 min

   Tip: Denver cut comes from the serratus ventralis muscle—slicing perpendicular to the grain maximizes its melt-in-your-mouth tenderness.