Steak & Crispy Rice
🥩 Steak Night: Fat, Fire & the future of beef
Tonight’s episode is all about steak — the kind that sizzles, speaks, and maybe makes you question your life choices (in a good way). We’re breaking down the velvet richness of Wagyu, the timeless charm of Angus, the joy of crispy rice, and the kind of sauce that sticks in your memory (and your favorite pan). So pour yourself something cozy, light a candle if you’re feeling fancy, and let’s talk steak, sauce, and the slow future of cattle farming... late into the night. Hungry? Perfect.
🐄 Wagyu: Luxury in a bite
This isn’t your average everyday steak. Wagyu is rich, delicate, and expensive enough to demand manners.
Keep it cold. Straight from the fridge is good. A short trip to the freezer (20–30 minutes) before slicing makes it easier to get clean, thin cuts without body heat turning it mushy.
Slice it thin — around ¼ to ½ inch per piece.
Salt right before it hits the pan. One by one.
No oil necessary. The Wagyu brings its own when it’s fat renders.
Sear hot and fast. 30 seconds per side in a blazing hot pan. Maybe 45 if you like it a little more done. Anything more? That’s cow cruelty. Don’t do it.
Lay slices over crispy rice, spoon on sauce, and eat immediately for the full effect. Like asap.
Notes From Yaz- THe value is in the marbling
What makes wagyu so sought after is those gorgeous veins of fat running throughout it. Hence why you want a short cook time! The longer you cook it, the more fat will render out meaning less flavor in each bite:(
🐂 Angus (the classic)
Dependable, Delicious & Bold. Angus doesn’t need any special frills — just proper treatment.
Salt at least a few hours ahead. Overnight is better. This gives time for the salt to work its way in through the muscle fibers and actually season the meat not just sit on top like a failed garnish.
Pull it from the fridge 30 minutes before cooking. Cold steak equals uneven cooking.
Heat your pan until it’s blazing hot. Then add a slick of neutral oil. If it doesn’t sizzle when the steak hits, it’s not ready.
Sear time depends on the size of your steak but usually roughly 3–4 minutes per side for medium rare is average. Use a thermometer if you don’t trust your instincts: 130–135°F is the sweet spot.
Add butter and garlic a minute after flipping. Baste constantly to get all that flavor infused.
When it’s done, pull it off and let it rest. Your pan’s still hot? Good. Don’t waste that flavor. Let’s make sauce.
Browned Butter Gochujang Pan Sauce
Sticky, spicy, complex 💋
Ingredients:
4 Tbsp butter (use what’s left in the pan — extra flavor)
1 large garlic clove (smashed)
1 tsp fresh ginger (minced)
1 Tbsp miso paste
1 heaping Tbsp gochujang (or your favorite chili paste)
Splash of mirin / rice vinegar
5–6 Tbsp water
1 heaping tsp honey
Method:
Infuse garlic in the butter while basting your steak. Smash it once soft.
Toss in the ginger. Let it sizzle.
Whisk in miso and gochujang. Make it smooth.
Add mirin and water. Stir to emulsify.
Kill the heat, then whisk in honey. Sauce is done. Try not to eat it straight with a spoon.
Crispy Rice -intentional crunch
This isn’t a side dish. It’s the foundation.
Cook your short-grain/sushi rice as normal.
While hot, press it into a flat, parchment-lined pan. Smush it down. Channel out all your inner rage into this, it’ll make it taste better and help it hold shape- I swear.
Cool it down — pop it in the fridge for a quick minute if you’re in a rush.
Once cold and firm, flip it out, cut into squares with a wet knife (trust me it’ll prevent sticking- this is how we get clean edges), and wipe then dip in water again between cuts.
Shallow-fry in hot neutral oil until golden and crisp on both sides. Yes, they’ll splatter. It’s fine but highly suggest not doing this in the nude.
Drain on paper towels on a plate so you can get rid of excess oil. Don’t season — they’re flavor vessels waiting for toppings.
Bonus points for extra toppings: I love doing a ‘build your own’ bar with things like spicy tuna, miso eggplant, pork belly, pickled veg, kimchi, or whatever wild combo you’re craving at 1 a.m.
Assembly Instructions
Layer your crispy rice with steak.
Drizzle sauce like you’re styling a plate for a food magazine.
Add extras if you’re feeling flashy. I love avocado and cucumber with this for added freshness.
Eat while still hot. Then crave it for the next three weeks until you make it again.
-Love Always, Yaz