Kasahara-Style Steak: The Secret to Making Budget Beef Incredibly Tender

Overview

In this video, Chef Masahiro Kasahara shares professional steak techniques to make even budget-friendly beef incredibly tender. He explains specific secrets for tender results, such as starting the sear with beef tallow and carefully managing cooking and resting times. A two-stage cooking process finished with butter infuses the steak with rich flavor. Paired with a red wine-based Japanese-style sauce, this recipe easily elevates home-cooked steak. Serves 2.

Key Tips

• Prep
  • Massaging and loosening the beef by hand before cooking breaks down the connective tissue and fibers, resulting in a tender texture.
• Prep
  • Season both sides of the meat with salt. Save the pepper for plating at the end so its aroma doesn't burn off during cooking.
• Heat control
  • Start by melting beef tallow in the pan and searing over medium heat. If tallow is unavailable, substitute with fat trimmed from the steak plus vegetable oil.
• Heat control
  • Adjust the cooking time based on the thickness of the meat. For a 1 cm thickness, sear for 1 minute per side over medium heat; for 1.5 cm, sear for 1.5 minutes per side.
• Resting
  • After the initial sear, rest the meat on a wire rack over a tray for twice the cooking time (2 minutes). This allows the juices to redistribute, making the meat juicier and more tender.
• Finishing sear
  • After resting, remove the fat from the pan, melt 20g of butter, return the meat, and sear over medium-high heat for 15 seconds, flipping 4 times. This coats the steak in a rich, aromatic butter flavor.
• Sauce
  • Sauté the minced onion until soft, then add red wine, water, soy sauce, and honey. Simmer until thickened and season with salt to create a savory, Japanese-style sauce packed with umami.
• Plating
  • Slice the steak into bite-sized pieces, arrange on a plate, sprinkle with black pepper, and serve with the sauce and whole grain mustard.

* Tap ingredient names to find on Amazon

• 2beef steaks
• 1/2onion
• Watercress,to taste
• Wholegrain mustard, to taste
• 2pieces beef tallow
• 20gbutter
• 1tbsp vegetable oil
• Apinch of salt
• Blackpepper, to taste
• 100mlred wine (for sauce)
• 50mlwater (for sauce)
• 1tbsp soy sauce (for sauce)
• 1tbsp honey (for sauce)

Instructions

1. 1

   Finely mince the onion.

2. 2

   Massage and loosen the beef with your hands, then season both sides with a pinch of salt.

3. 3

   Place 2 pieces of beef tallow in a frying pan and melt over medium heat. (If beef tallow is unavailable, substitute with fat trimmed from the edge of the beef plus 1 tbsp of vegetable oil.)

4. 4

   Sear the beef in the melted tallow over medium heat for 1 minute per side. (If the meat is 1.5 cm thick, sear for 1.5 minutes per side.)

5. 5

   Transfer the seared beef to a wire rack set over a tray, and let it rest for 2 minutes (twice the cooking time).

6. 6

   Wipe any remaining juices from the pan with a paper towel, and pour the remaining fat into a separate container to save for later.

7. 7

   Melt 20g of butter in the same pan, then return the rested beef to the pan.

8. 8

   Sear the beef over medium-high heat, flipping every 15 seconds for a total of 4 times (30 seconds total per side) to coat it in the butter flavor, then transfer it back to the wire rack.

9. 9

   Add the reserved fat from step 6 back into the pan and sauté the minced onion.

10. 10

    Once the onion is softened, add 100ml red wine, 50ml water, 1 tbsp soy sauce, and 1 tbsp honey. Simmer over medium heat until slightly thickened.

11. 11

    Season the sauce with salt to taste.

12. 12

    Slice the rested steak into bite-sized pieces, arrange on a plate, and sprinkle with black pepper.

13. 13

    Pour the sauce over (or serve on the side), garnish with whole grain mustard and watercress, and serve.

About 【賛否両論】笠原将弘の料理のほそ道

【賛否両論】笠原将弘の料理のほそ道

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