- Beverly Hills Butcher Club Japanese Denver Steak
- 1/3 cup soy sauce
- 1 tsp yuzu
- 3 garlic cloves
- zest of one lemon
- 1 tbsp honey
- 1 star anise
- 1 tbsp whole peppercorn
- 2 shallots thinly diced
- 200 grams cold butter
Add all the ingredients expect for the butter to a pot and brig to a boil. Remove from heat, transfer to a bowl and let rest in the fridge overnight. Before you cook your steak, strain the sauce into a pan, bring to a boil then reduce the heat. Slowly begin to incorporate the butter and emulsify. This sauce goes perfectly with our Japanese A5 wagyu New York steak. Cook to MR and serve over this delicious sauce!