Lemon Flavored Japanese Roast Beef
Serves: 2-3
This dish pairs perfectly with RYUSUISEN’s Kimoto-style sakes because the bright citrus cuts through the richness of the meat while complementing the Kimoto’s gentle lactic acidity. Kimoto’s signature umami depth and subtle earthiness enhance the savory flavors of the roast beef, and its clean, refreshing finish helps balance the fattiness of each bite. The combination of citrus and umami creates a natural bridge between the dish and the sake, resulting in a harmonious, well-rounded pairing.
Pair With
RYUSUISEN’s Kimoto-style sakes
Tasting notes
This dish pairs perfectly with RYUSUISEN’s Kimoto-style sakes because the bright citrus cuts through the richness of the meat while complementing the Kimoto’s gentle lactic acidity. Kimoto’s signature umami depth and subtle earthiness enhance the savory flavors of the roast beef, and its clean, refreshing finish helps balance the fattiness of each bite. The combination of citrus and umami creates a natural bridge between the dish and the sake, resulting in a harmonious, well-rounded pairing.
Ingredients
2 New York strip cuts
1/2 cup dashi soup stock
1/2 cup soy sauce
1/3 cup sake
1 lemon
2 TBS unsalted butter
2 TBS olive oil
Salt and pepper
2 TBS Dijon mustard for serving
Directions
Step 1
Bring the steaks to a room temperature. Season with salt and pepper.
Step 2
Select your cookware either a skillet or sauté pan with a lid.
Step 3
Make sure that you have all your ingredients ready. Slice a lemon into 5-6 pieces. Take all the seeds out.
Step 4
Heat your selected cookware to medium-high heat and add olive oil and butter.
Step 5
Sear the steaks. Make sure that all exterior surfaces of the steaks are perfectly golden-brown. Rotate the steaks evenly, and for the sides, hold them in place until they are well seared.
Step 6
Next, add the dashi soup stock, soy sauce, sake, and lemon slices. Using a spoon, scoop some sauce from the slightly tilted cookware and drizzle it over the steaks to help the sauce absorb evenly.
Step 7
Lower the temperature and cover the cookware with a lid and allow it to simmer for about 6-7 minutes. Then turn the steaks over and simmer them for another 4-7 minutes. Using your temperature probe, check the internal temperature of the steaks. My suggested doneness levels are as follows: 150F for rare, 160F for medium and 170F for well done.
Step 8
Once the steaks are cooked, remove them from the heat and set it aside.
Step 9
Increase the heat to reduce the sauce until it thickens and caramelizes.
Step 10
Thinly slice the steaks and pour the sauce over. Serve them with some green vegetables and a side of Dijon mustard.