Steak with Wasabi Butter

Gyū Hiré no Wasabi Batā Kaké

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

It’s true! Kobé steers really do guzzle beer and have their bodies massaged daily. And Japanese beef is justly famous—exquisitely marbled, incredibly tender, richly flavorful, and astronomically priced! Here in America, fine fillet of beef is far less costly, affording the opportunity to experiment with new presentations. The following dish resulted from playing with various flavored butters one day, and I think you’ll agree it’s simple, but sumptuous.