TEPPANYAKI-鉄板焼き

Most common and classic cooking method

What you will need for this dish:

• A 10oz - 14oz A5 Japanese Wagyu Steak (Ribeye, Striploin)

• A cast iron skillet or a stainless steel pan

• Kosher salt/Himalayan salt, pepper

• Preferred veggies: white onion, lotus root, asparagus, eggplant, carrot, mushrooms (all sliced)

• Sliced fresh garlic

• Avocado oil

How to Cook:

1. Sit the steak in room temperature for 30 mins (fully thawed already)

2. Heat the pan to medium-high or high heat

3. Use the trimmed Wagyu fat brush the pan thoroughly, drip a little bit of avocado oil

4. Put veggies into the pan, each side 3 mins with the lid on, season them with salt,pepper and a little bit of low sodium soy sauce, after they are fully cooked, take them out and put them into a plate

5. Wash the pan, heat the pan to medium-high or high heat again, then drip a little bit of avocado oil

6. Put sliced garlic into the pan, and fry each side until it turns golden-brown color then take them out of the pan, and put them into the plate

7. Use paper towel pat the steak surface dry

8. Season the steak with salt and pepper lightly

9. Sear each side of the steak about 1-2 minute, then flip the steak frequently about 1 minute

10. Let the steak rest about 3 mins prior serving

11. Cut the steak into 3/4 inch thick finger style rectangle, then cut them into half

12. Put the golden-brown garlic slice on the meat, enjoy the flavor explosion.（Eat with fresh handmade wasabi will elevate the Umami flavor）