Roasted Black Sesame Mole Rib Eyes

This Japanese mole is a tribute to my years at Cyrus in Geyserville, the first Michelin-starred restaurant I worked at and where I learned from Chef Douglas Keane about Japanese cuisine with its clean flavors and simple elegance. For this rich, dark mole, I use roasted sesame seeds, both black (kuro goma) and white (shiro goma), produced by Kuki, a Japanese company that has been in the sesame seed business since the 1880s. The seeds can be purchased in Japanese markets and online.