SILK & SPICE
Our favorite Special Occasion Wine
to pair with savory meals
featuring deep umami flavors.
Silk & Spice Red Blend
This full-bodied Portuguese wine evokes
flavors of vanilla, black pepper and pink
peppercorn, combined with hints of mocha.
Global Griller
Bring Asian flavors to the grill with this
recipe featuring our Tomahawk Ribeye
Steaks. They're thick-cut from whole
rib roasts with the bone left intact for
maximum flavor.
FROM OUR CHEF'S KITCHEN
CHEF INGRID
Shoyu Butter
Glazed Grilled
Tomahawk Steak
1 HOUR, 20 MINUTES I SERVES 2-4
1
2-inch thick tomahawk steak
C
(half stick) unsalted butter
¼ c Haku Mizunara Whisky Barrel Aged Shoyu
Preheat oven to 250°F. Remove the steak from the
refrigerator and let rest at room temperature for
20-30 minutes.
In a small pan, melt the butter and shoyu together,
stirring to combine. Remove from heat and pour into
a small bowl. Place the steak on a wire rack set inside
a foil-lined baking sheet and brush the meat all over
with the shoyu butter. Place in the oven, and slow
roast, turning the steak and brushing with shoyu
butter every 20 minutes, until the internal temperature
reads 115°F for medium-rare, 125°F for medium and
135°F for medium-well, about 60-80 minutes.
Preheat grill to high heat. Quickly sear the meaty part
of the steak over direct heat, flipping and brushing
with additional glaze every 30 seconds, until dark
brown and lightly charred, about 5 minutes total. Let
the steak rest for 10 minutes before carving off the
bone and slicing to serve, drizzling with any remaining
shoyu butter.
Haku Shoyu
IMA
Shoyu is the term for Japanese-
style soy sauce, which is made
simply with fermented soybeans,
wheat, salt and water. It's used to
season a range of dishes and as a
dipping sauce. Haku Shoyu comes
in several flavors, including Cherry Blossom,
Smoked and Whisky Barrel Aged.
$21.99-$22.99 ea
ea | 12.7 oz
The Magazine
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