Beef Ribeye with Wasabi Butter & Wasabi Leaf Sauce

By Chef David Padberg

These are two wasabi sauces that go well with steak. The butter would be served on top of the steak, while the leaf sauce would be a plate sauce with the steak on top.


Ribeye 2 steaks, 10 to 14 oz
Butter 4 tbsp
Wasabi 1 tbsp
Salt 1 tsp

Season the ribeye with salt and pepper and grill to your preference. Meanwhile, grate the fresh wasabi and place it into a small bowl with tempered butter, warm but not melting. Add the salt, and start to work them together into a smooth paste, then shape the butter back into a cylinder. You can roll the butter back up in the waxed paper it came in. Place it in the fridge to chill and firm up slightly. Then cut slices of the butter and place them on the steaks when they come off the grill.


Spinach 400 grams
Wasabi Leaf 200 grams
Dashi 100 grams
Salt 1 tsp
Xanthan Gum ½ tsp

Bring a large pot of salted water to a boil. Plunge the cleaned spinach and wasabi leaves into the water. Once it is tender, remove and plunge into ice water to stop the cooking. Drain thoroughly and then weigh the greens. Rough chop them and place them in a blender with the dashi. Puree until smooth, which will take longer than you might think, a full 3 to 4 minutes. Then, while the blender is still spinning, add the xanthan gum, a common cornstarch which thickens without heating (It is now a common item used to stabilize vinaigrettes and used in gluten free baking. You can find it on the shelf of most grocery stores). The puree will look much smoother after adding the xanthan gum. The puree will benefit from passing through a fine mesh strainer to remove excess fiber.

Chef David Padberg

Posted on January 5, 2015 and filed under MAIN DISHES.