Wagyu Beef Tataki with Smoked Shoyu Ponzu

• Preheat the oven to 450°F.
• Half an hour before cooking, remove steak from the refrigerator. Pat steak dry and season generously with salt and pepper.
• Heat a large skillet over high heat. Add oil to hot skillet; when it begins to smoke, add steak.
• Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120°F. For medium-rare, about 6 to 8 minutes.
• Transfer steak to a cutting board and let it rest for 10 minutes, then refrigerate until chilled. Once cold slice meat across the grain.

• Combine the above ingredients in a large bowl and whisk.
• Let sit at room temperature for 15 minutes. Then strain through a fine mesh chinois.

• Place dried wakame in a bowl of cold water and soak for 5–7 minutes until fully expanded. Drain well and gently squeeze out excess water. Roughly chop if desired.
• In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and mirin until well combined.
• Toss the wakame with the dressing until evenly coated. Allow to marinate for 3–5 minutes for the flavors to meld.
• Sprinkle with toasted sesame seeds and sliced scallions.

On a platter, plate your sliced Wagyu Beef Tataki. Top with Wakame Salad and Bubu Arare Rice Crackers (for crunch) then drizzle with Ponzu. Serve immediately with a glass of Davis Estates Oakville Cabernet Sauvignon.