Japanese Steak



  • 300 gm Washugyu Tenderloin Steak
  • ¼ tsp Sea Salt
  • ¼ tsp  Coarse Black pepper



  1. Thaw Washugyu Tenderloin steak for 8-12 hours in the chiller.
  2. Take out the meat from the packaging and wipe off the juice from the meat.
  3. Rest the steak at room temperature for 30 mins or until it has a nice bright red colour before cooking.
  4. Sprinkle with salt and pepper.
  5. Heat frying pan at medium-high heat and add oil.
  6. Add steaks to the same pan and cook about 90 seconds per side, take out of the pan place on a plate and rest for 4 mins.
  7. In the same pan, reheat the steak 60 seconds on each side. Remove the steak and rest for 1 min before cutting.
  8. Place the meat on a dish and serve.


Recipe by Chef Michael Lau

Created for Anzu Meat Factory during our Anzu Meat Factory Cooking Class with Chef Michael Lau