Lemon Flavored Japanese Roast Beef
Serves: 2-3
If you enjoy discovering memorable flavor combinations, try pairing this dish with Kimoto or Yamahai sake. The rich roast beef, bright citrus, and savory umami come alive alongside their gentle acidity and refreshing finish, creating a balanced, satisfying experience that makes you want another bite—and another sip.
Pair With
Kimoto & Yamahai Sake Discovery Set
Tasting notes
The Kimoto & Yamahai Discovery Set is an excellent match for our Lemon-Flavored Japanese Roast Beef. The bright citrus notes of the lemon sauce balance the richness of the beef, while the savory umami, gentle acidity, and complexity developed through traditional Kimoto and Yamahai brewing methods enhance the meat’s deep flavors. Together, they create a harmonious pairing that highlights both the elegance and depth of traditional Japanese sake.
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.