Ingredients
- 2 (8 OZ or 10 OZ) Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
- 2 TBSP Grapeseed Oil
- 4 OZ Salted Butter (softened)
- 1 Large Navel Orange (zested) (use the rest of the orange for the asparagus)
- 2 TBSP Green Onion (minced)
- 2 LB Asparagus (ends trimmed)
- 1/2 CUP Ponzu Sauce
- 1/4 CUP Grapeseed Oil
- 1 TBSP Ginger (minced)
- 1 Navel Orange (juiced)
Recipe Description
The pan seared Miyazakigyu Wagyu ribeye is tender and juicy! The butter adds additional flavor as it melts into the steak. Finished with the roasted ponzu asparagus, this Japanese-inspired dish is sure to impress the most discerning palate!
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