Ingredients
Equipment
Method
Prep the Beef
- Pat your ribeye dry with paper towels. Season generously with salt and pepper on all sides. Let it sit at room temperature for 10–15 minutes before searing for a more even cook.
Sear the Meat
- Heat oil in a pan over high heat until shimmering. Sear the beef on each side for 30–45 seconds, just until a crust forms. For medium-rare (like I made), aim for an internal temperature of 130–135°F (54–57°C). If you want it rare (traditional), stop at 120–125°F (49–52°C).
Rest the Beef
- Remove the beef from the pan and let it rest for about 5 minutes at room temperature. This step stops the cooking naturally and helps retain juices. Then refrigerate for 30 minutes to make slicing easier.
Make the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, mirin, and optional yuzu or lemon juice. This bright, savory sauce balances the richness of the beef.
Create Green Onion Nests
- Slice green onions lengthwise into ultra-thin strips and place them in a bowl of ice water. Let them soak for 5–10 minutes until they naturally curl. Drain and pat dry.
Slice & Serve
- Slice the chilled beef against the grain into very thin slices. Spoon the sauce onto the bottom of the plate, then neatly arrange the beef slices on top. Garnish with green onion curls and optional fried shallots or crispy onions. If you prefer, you can also drizzle the sauce directly over the beef.
Nutrition
Notes
- Best cuts to use: Ribeye is rich and flavorful, but Wagyu and sirloin are more traditional picks for tataki.
- Rare vs. medium-rare: Tataki is typically served rare, but medium-rare is great if you want a little more warmth. Use a thermometer to hit your perfect doneness.
- Green onion curls: Soaking in ice water gives you a beautiful garnish that adds freshness and texture.
- Garnish options: Try crispy fried shallots, thinly sliced radish, or even ponzu for variety.
- Make-ahead tip: You can sear and chill the beef a few hours ahead of time—just slice and plate right before serving.