LifestyleSonoran Living


Executive Chef Kevin Wemlinger from Bourbon & Bones prepares steak tataki

Posted at 7:46 AM, Aug 16, 2018
and last updated 2018-08-16 13:14:53-04

Executive Chef Kevin Wemlinger - Bourbon & Bones
Steak Tataki
4 oz NY Strip    
Pinch Salt & Pepper            
1 tbs Sesame Oil
1 tsp White Sesame Seeds
4 tbs Soy Sauce        
8 tbs Rice Wine Vinegar        
2 tbs Lemon Juice        
1 sheet Nori sheet, torn        
2 tbs Grated Ginger        
1 ea Scallion        

1.    Cut the scallion on a bias as thin as possible then set aside.        
2.    Make the ponzu sauce by combining the soy sauce, rice wine vinegar, lemon juice, grated ginger, and torn nori.        
3.    Let the sauce sit for at least an hour then remove the nori.        
4.    Season the NY Strip with the salt, pepper, and sesame seeds.        
5.    Set a cast iron skillet on the stove over a hot flame.  When hot, pour in the sesame oil then sear the meat for 30 seconds on each side.        
6.    Remove the meat from the skillet and let rest for a few minutes before cutting.        
7.    Place 2 tbs of the ponzu sauce on a small plate.         
8.    Cut the steak into thin slices and fan out over the ponzu sauce.