NY Strip Tataki with Ponzu Sauce

NY Strip Tataki with Ponzu Sauce

Bonzai! This NY Strip Tataki with Ponzu Sauce is officially the fastest cook on this site! 30-40 seconds and it’s done! No meat thermometers, magic crystals or witchcraft required to produce a perfecto product and the Ponzu sauce will have your guests turning Japanese before the last bite is done. We recommend doubling this recipe as guests will be demanding seconds.

Tips / Suggestions

  • If you don’t have an infrared grill or a sear station, just get a cast iron pan as hot as you can and go through the same process. You’re just looking for a quick sear on both sides.
  • The higher quality beef you can get, the better. It really makes a difference with this dish.
  • This is a great appetizer for a small party. I would suggest cutting the slices in half (or even thirds) and adding toothpicks to them.
Print Recipe

NY Strip Tataki with Ponzu Sauce

Recipe by BacusBBQ
Servings

2

servings
Prep time

24

hours 
Cooking time

2

minutes
Calories

kcal

Quickly seared NY strip steak, slice up, and smothered in a delicious ponzu sauce. Your taste buds will thank you.

Ingredients

  • 1 16 oz 1 new york strip steak

  • 1 tbsp 1 steak seasoning

  • 1 tbsp 1 sesame seeds

  • 2 tbsp 2 toasted sesame oil

  • 2 tbsp 2 green onions chopped (green end)

  • Ponzu Sauce
  • 4 tbsp 4 soy sauce (low sodium I prefer)

  • 1/2 lime 1/2 juice from

  • 1 lime 1 zest (just use same lime has was used for juice)

  • 1 1 kombu piece (roughly 2 inches square)

  • 2 tbsp 2 mirin

  • 2 tsp 2 rice vinegar

  • 2 tbsp 2 grated ginger

Directions

  • Combine all the ingredients for the ponzu sauce. Mix thoroughly and refrigerate overnight.
  • Before you begin preparing the steak the next day, remove the ponzu sauce from the refrigerator and run through a strainer. Set aside and let come up to room temperature.
  • Rub 1 tbsp of toasted sesame oil over the steak and cover both sides with the steak seasoning. Using an infrared sear station (gets up to 1500 degrees F), sear both sides of the steak for roughly 30-40 seconds. Set aside and let rest for 5-10 minutes. Keep in mind that the steak is to be rare.
  • Slice the steak into thin (or relatively thin) strips. Lay the strips flat on a raised edge plate. Pour 1 tbsp toasted sesame over top of the beef, along with the ponzu sauce. Top with sesame seeds, green onions, and dig in.


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