Sake Glazed Sea Bass

Individually Baked Apple Pie with Gelato

7 oz Filet Mignon

14 oz NY Steak

11 oz NY steak

7 oz Sirloin

6 oz Sirloin

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Pat the sea bass fillets dry on both sides with paper towels. Score the skin lightly in two or three shallow diagonal slashes (not cutting through the flesh) to help prevent curling during cooking. Season both sides and the skin lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside for 10 minutes while you begin the glaze.

Prep fillets

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot, about 2 minutes. Add 2 tbs neutral oil and swirl to coat. Place fillets skin-side down in the skillet, pressing gently with a spatula for 10–15 seconds to ensure full skin contact. Reduce heat to medium and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh is opaque about two-thirds of the way up. Flip gently and cook the flesh side for 1–2 minutes until just cooked through (internal temperature ~130–135°F / 54–57°C). Transfer fillets to a warm plate and tent loosely with foil; reserve skillet with any browned bits for glazing.

Cook fillets

While the fillets rest, combine 1 tbs sake, 2 tbs mirin, 2 tbs soy sauce, 1.5 tbs light brown sugar, 1 tsp rice vinegar, 1 tsp grated fresh ginger, and 1 tsp minced garlic in a small bowl and stir to dissolve the sugar.

Combine glaze ingredients

Return the skillet used for cooking the fish to medium heat (do not wipe it clean — the fond adds flavor). Pour the glaze mixture into the skillet and bring to a gentle simmer, scraping up any browned bits with a wooden spoon. Let simmer, stirring occasionally, for 2–3 minutes until slightly reduced.

Reduce glaze

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and continue to cook for another 30–60 seconds until the sauce is glossy and coats the back of a spoon. Remove from heat to avoid over-thickening. Taste and adjust: add a splash more sake or 1/2 tsp water if too salty, or a pinch more sugar if too sharp.

Finish glaze

Return the sea bass fillets skin-side up to the skillet or place on a serving plate. Spoon the warm sake glaze over the tops of the fillets, allowing some to run down the sides. If you prefer a lightly caramelized finish, place the glazed fillets under a preheated broiler or use a kitchen torch for 20–40 seconds to lightly char the glaze — watch closely to prevent burning.

Glaze the fish

Transfer the glazed sea bass to warmed plates. Sprinkle 1 tsp toasted sesame seeds and 1 tbs thinly sliced scallions over the fillets. Serve with lemon or lime wedges on the side for squeezing. Suggested accompaniments: steamed jasmine rice or garlic-buttered bok choy.

Leftovers: store cooled glazed fish in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a low oven (275°F / 135°C) for 8–10 minutes or covered in a skillet over low heat until warmed through; avoid microwaving to preserve texture.

sea bass fillets (skin-on, about 6–8 oz / 170–225 g each)

kosher salt

black pepper, freshly ground

neutral oil (vegetable, canola, or grapeseed)

sake (dry cooking sake or junmai)

mirin

soy sauce (low-sodium preferred)

light brown sugar

rice vinegar

fresh ginger, grated

garlic, finely minced

cornstarch

cold water

toasted sesame seeds (optional)

thinly sliced scallions

lemon or lime wedges

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt until evenly combined.

Prepare dry ingredients

Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 6–8 turns).

Cut in butter

Sprinkle 3 tablespoons ice water over the mixture, tossing gently after each tablespoon. Mix just until the dough begins to hold together when pressed — do not overwork. If it remains crumbly, add up to 1 additional teaspoon of ice water.

Add ice water & form dough

Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (can chill up to 2 days). Chilling firms the butter and prevents shrinkage during baking.

Chill the dough

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thick. Using a 5 to 6-inch round cutter (or a bowl) cut four rounds. Gently press each round into a 4" to 4.5" individual tart dish or ovenproof ramekin (about 6–8 oz capacity) so the dough comes up the sides. Trim excess with a knife leaving a little overhang, then tuck and flute edges as desired. If you have leftover scraps, re-chill briefly and reroll to make lattices or covers.

Shape individual shells

Line each shell with a small piece of parchment and fill with pie weights or dried beans. Bake shells for 10 minutes. Remove weights and parchment, and bake an additional 4–5 minutes until the crust begins to set but not brown. Remove from oven and set aside while you prepare the filling.

Par-bake (optional but helps prevent sogginess)

Peel, core, and thinly slice 3 medium apples (about 4 cups sliced). Place sliced apples into a large bowl and toss immediately with 1 tablespoon lemon juice to prevent browning.

Prepare apples

In a small bowl whisk together 1/2 cup packed brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt until uniform.

Combine dry filling ingredients

Pour the sugar–cornstarch mixture over the sliced apples and toss gently until the slices are evenly coated. Let the mixture rest 5 minutes so the cornstarch starts to draw liquid from the apples.

Coat apples

In a medium skillet melt 1 tablespoon unsalted butter over medium heat. Add the coated apples and cook, stirring occasionally, for 3–4 minutes until they begin to soften and release juices. Stir in 1/2 teaspoon vanilla extract. Remove from heat. (If you prefer a very firm, barely-cooked filling, you can skip this step and fill raw slices directly into shells; par-baking helps ensure a cohesive filling in small shells.)

Cook filling briefly (optional for a softer, saucier filling)

Divide the apple filling evenly among the four prepared pastry shells, mounding slightly in the center. If you have extra liquid from the skillet, spoon it over the apples so the slices are glossy but not swimming in liquid.

Fill shells

If you rolled extra dough, cut into strips and create a lattice or place a small round cover on each tart; pinch edges to seal. For open-topped tarts, leave uncovered. Brush exposed pastry with an egg wash made by whisking 1 egg with 1 teaspoon cold water until smooth. Sprinkle a pinch (about 1 tsp total across 4 tarts) of coarse sugar on top for sparkle.

Top or lattice (if using scraps)

Bake at 375°F (190°C) for 20–26 minutes until the crust is golden and the filling is bubbling. If using a cover, you may need an extra 3–5 minutes. Rotate halfway through baking for even color.

Bake

Remove the tarts from the oven and let them cool on a rack for 10–15 minutes. This short rest helps the filling set so it won't run when plated but they should still be warm for serving with gelato.

Cool

Place one warm individual baked apple pie on each dessert plate. Top with 1–2 scoops (suggested 2 scoops total per serving) of vanilla gelato or chosen flavor. Garnish with a small mint leaf if desired. Serve immediately so you have contrast between warm pastry and cold gelato.

Plate & serve

all-purpose flour

granulated sugar

fine sea salt

unsalted butter (cold, cut into 1/2" cubes)

ice water

vegetable oil or melted butter (optional, for brushing)

medium tart apples (Granny Smith or Fuji), peeled, cored, thinly sliced

brown sugar (light or dark), packed

ground cinnamon

ground nutmeg

lemon juice

unsalted butter

vanilla extract

salt

egg (for egg wash)

cold water (for egg wash)

coarse sugar (optional, for sprinkling)

vanilla gelato or ice cream (or flavor of choice)

fresh mint (optional, for garnish)

Remove the 7 oz filet mignon from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture (this helps achieve a good sear).

Bring steak to room temperature

Season both sides and edges of the steak evenly with kosher salt (about 1 tsp total), freshly ground black pepper (about 1 tsp total) and, if using, 1/4 tsp garlic powder. Press the seasoning gently into the meat so it adheres.

Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) on the stovetop over medium-high heat while the oven preheats so the pan becomes very hot.

Preheat oven and skillet

When the skillet is smoking lightly, add 1 tablespoon neutral high‑heat oil and swirl to coat. Carefully place the filet mignon in the pan. Sear without moving for 2 to 2½ minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Add oil and sear

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly and spoon (baste) melted butter and aromatics over the steak repeatedly for about 30–45 seconds to coat the top and edges.

Add butter and aromatics

Transfer the skillet to the preheated 400°F oven. For a 1.5–2" thick 7 oz filet: roast 4–6 minutes for medium‑rare (internal temp ~125–130°F / 52–54°C), 6–8 minutes for medium (130–140°F / 54–60°C). Use an instant‑read thermometer inserted into the side to check doneness. Remove a couple degrees before target as it will carryover cook while resting.

Finish in the oven

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Optionally, spoon any butter and pan juices over the steak. Sprinkle finishing flaky sea salt (about 1/4 tsp) and chopped parsley (1 tablespoon) if desired. Serve whole or sliced against the grain.

7 oz filet mignon (trimmed, 1.5–2" thick)

Kosher salt

Freshly ground black pepper

Garlic powder (optional)

Neutral high-heat oil (canola, grapeseed, or vegetable)

Unsalted butter

Fresh garlic cloves (crushed)

Fresh thyme or rosemary sprigs

Finishing flaky sea salt (Maldon) or coarse salt

Fresh parsley (chopped, optional)

Remove the 14 oz New York strip steak from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat both sides dry with paper towels to remove surface moisture—this helps achieve a good sear.

Bring steak to temperature

Season both sides of the steak evenly. Sprinkle 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder—press the seasonings gently into the meat so they adhere.

Preheat the oven to 400°F (205°C). While the oven preheats, prepare a heavy ovenproof skillet (cast iron preferred).

Preheat oven

Place the skillet over high heat for 3–4 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Heat the pan

Carefully place the seasoned steak in the hot skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–2.5 minutes. If a large fat cap is present, tilt the steak and sear the fat edge for 30–45 seconds to render.

Sear the steak

Reduce heat to medium. Add 2 tbsp unsalted butter, 2 crushed garlic cloves, and 2 sprigs thyme or rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter, garlic, and herbs over the steak for 30–60 seconds. Then transfer the skillet to the preheated oven to finish cooking: roast for 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium (135°F / 57°C). Use an instant-read thermometer in the thickest part to check temperature.

Baste and finish in oven

Remove the skillet from the oven and transfer the steak to a cutting board. Spoon some of the pan butter and garlic over the top. Tent loosely with foil and rest for 8–10 minutes—this allows juices to redistribute and carryover cooking to reach final temperature (about 130–135°F for medium-rare to medium).

Rest the steak

After resting, sprinkle 1/4 tsp coarse sea salt or flaky salt over the steak for finishing. Slice the steak against the grain into 1/4–1/2 inch slices or serve whole.

Optionally sprinkle 1 tbsp freshly chopped parsley for color. Serve immediately with pan juices spooned over the slices.

New York strip steak (14 oz), about 1 to 1 1/4 inches thick, trimmed of excess fat

Garlic powder

Fresh garlic cloves, lightly crushed

Coarse sea salt or flaky salt (for finishing)

Freshly chopped parsley (optional, for garnish)

Remove the 11 oz New York strip from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes. This ensures even cooking.

About 10 minutes before cooking, season both sides generously. Sprinkle the kosher salt evenly across both faces and the edges (use roughly 1 tablespoon total). Follow with the black pepper, garlic powder, and onion powder, pressing gently so the seasoning adheres.

Season

Place a heavy skillet (cast-iron preferred) on the stove over medium-high heat. Heat until very hot and shimmering, about 3–5 minutes. Add the neutral high-heat oil and swirl to coat the pan.

Preheat pan

Carefully place the seasoned steak in the hot pan. Do not move it for 2.5–3 minutes to develop a deep brown crust. Using tongs, flip the steak and sear the other side for 2–3 minutes. If the steak has a fat cap or edge, hold it with tongs and render the fat by pressing the fat edge against the pan for 30–45 seconds.

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1.5–2 minutes. This builds flavor and finishes the exterior.

Baste with butter and aromatics

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For an 11 oz, 1–1.25" NY strip, expect around 5–7 total minutes of searing plus basting to reach medium-rare depending on stove and pan. Remove the steak from the pan when it is 5°F below your target (it will carryover cook).

Check doneness

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 6–8 minutes. Resting allows juices to redistribute and finish carryover cooking.

Rest

If serving sliced, hold the steak with a fork and cut against the grain into 1/4"–1/2" slices. Sprinkle flaky sea salt and chopped parsley over the top. Serve with an optional lemon wedge to brighten flavors.

Slice and finish

New York strip steak (11 oz), bone-out, about 1 to 1 1/4" thick

Onion powder

Fresh thyme sprigs (or rosemary)

Flaky sea salt (for finishing)

Fresh parsley, chopped

Lemon wedge (optional)

Remove the 7 oz sirloin from the refrigerator and place on a plate. Let it sit at room temperature for 20–30 minutes to ensure even cooking.

Pat the steak dry on both sides with paper towels. Drizzle 1 tbs olive oil over both sides and rub evenly. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder evenly on both sides, pressing gently so the seasoning adheres.

Pat dry and season

Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. The pan should be smoking lightly when ready.

Place the steak in the hot dry or lightly oiled skillet. Sear without moving for 3 minutes to develop a deep brown crust. Flip and sear the other side for 2.5–3 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). Increase time by 1–2 minutes per side for medium to well done.

Transfer the steak to a cutting board or plate and loosely tent with foil. Rest for 5–7 minutes to allow the juices to redistribute. While resting, the internal temperature will rise a few degrees.

After removing the steak, lower heat to medium and add 1 tbs butter to the skillet with the fond (brown bits). When butter melts, add the finely minced shallot and sauté for 30–45 seconds until softened and fragrant.

Prepare pan for sauce

Pour 1 tbs dry red wine or beef broth into the pan to deglaze, scraping up browned bits with a wooden spoon. Stir in 1 tsp Worcestershire sauce and simmer until the liquid reduces slightly, about 1–2 minutes. Remove from heat and whisk in the remaining butter if desired for shine. Stir in 1 tsp chopped fresh parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Deglaze and finish

Spoon the pan sauce over the rested steak or serve alongside.

Serve with steak

Slice the rested steak against the grain into 1/4-inch slices. Arrange on a warm plate, spoon pan sauce if using, and garnish with a lemon wedge or extra parsley if desired. Serve immediately.

7 oz top sirloin steak (trimmed, about 1-inch thick)

Olive oil

Shallot, finely minced

Dry red wine or beef broth

Worcestershire sauce

Lemon wedge or extra parsley (optional)

Remove the 6 oz sirloin from the refrigerator and let it sit, loosely covered, for 20–30 minutes to come closer to room temperature. Pat the steak dry on both sides with paper towels — a dry surface promotes a good sear.

Bring to room temperature

Evenly sprinkle kosher salt, freshly ground black pepper, garlic powder, and onion powder over both sides and the edges of the steak. Press gently so the seasoning adheres.

Place a heavy skillet (cast iron recommended) over medium-high heat and let it get very hot for 3–5 minutes. When you add oil it should shimmer and move easily across the pan.

Add 1 tablespoon neutral oil and swirl to coat. Carefully place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms.

Flip the steak and immediately add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme or rosemary sprig. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for about 2–3 minutes, spooning over the top to build flavor and a glossy finish.

Flip and baste

For a 6 oz sirloin (~1–1.25 inches thick), target internal temperatures: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak to check. If it needs a little more time, reduce heat to medium and continue cooking in 30–60 second increments while monitoring temperature.

Transfer the steak to a plate and tent loosely with aluminum foil. Let rest 5–7 minutes — this allows juices to redistribute and finishes carryover cooking (temperature will rise a few degrees).

If desired, spoon any reserved pan juices and melted butter over the steak. Sprinkle chopped parsley for color and serve with a lemon wedge on the side for a bright squeeze. Slice against the grain and plate.