Ingredients
Serves 1-2Steak: Ribeye steak (or your choice of cut)
- 2–3 cloves garlic
- 2–3 sprigs thyme
- 4 tbsp butter
- parsley
- 1–2 tsp salt
- 1–2 tsp black pepper
- Yuzu Kosho Peppercorn Sauce: 1 tbsp YUZUCO yuzu kosho
- 1 tsp YUZUCO yuzu juice
- 1 shallot
- 2 tsp black pepper
- 1/4 cup heavy cream
Instructions
Season the steak generously with salt and pepper and refrigerate uncovered overnight to dry.
Before cooking, let the steak and butter come to room temperature.
Finely chop the parsley, thyme, and shallots and mix the parsley and thyme into the butter to make a compound butter.
Heat a cast iron or carbon steel pan over medium-high heat and sear the steak on one side.
Flip the steak, add the compound butter and garlic cloves, and baste until the steak reaches your desired doneness.
Remove the steak from the pan and rest for at least 10 minutes.
Discard most of the butter from the pan, leaving about 1 tsp.
Add the shallots and sauté until softened.
Stir in the yuzu kosho and black pepper, then add the heavy cream and yuzu juice.
Simmer until reduced to your desired consistency, taste, and serve over the rested steak.
