📝 About This Recipe
Widely regarded as the 'truffle of the sea,' abalone is a prized delicacy known for its sweet, oceanic flavor and unique texture. This recipe transforms the firm gastropod into a melt-in-your-mouth steak by utilizing a traditional tenderizing technique followed by a lightning-fast sear. Finished with a velvety Meyer lemon and caper sauce, this dish represents the pinnacle of coastal fine dining, balancing rich umami with bright, citrusy acidity.
🥗 Ingredients
The Abalone
- 2 pieces Large Red Abalone (fresh, cleaned and removed from shell)
- 1 cup Whole Milk (for soaking to further tenderize)
Dredge and Sear
- 1/2 cup All-purpose Flour (seasoned with salt and white pepper)
- 1 Egg (beaten with a splash of water)
- 3 tablespoons Unsalted Butter (high quality, European style preferred)
- 1 tablespoon Grapeseed Oil (for a higher smoke point)
Meyer Lemon Beurre Blanc
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 2 tablespoons Meyer Lemon Juice (freshly squeezed)
- 1 small Shallot (finely minced)
- 4 tablespoons Cold Unsalted Butter (cut into small cubes)
- 1 tablespoon Nonpareil Capers (drained and rinsed)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Prepare the abalone by slicing the cleaned meat horizontally into 1/4-inch thick steaks. You should get 2-3 steaks per large abalone.
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2
Place the slices between two sheets of plastic wrap. Using the flat side of a meat mallett, gently pound the steaks from the center outward. The goal is to break the muscle fibers until the steak feels limp and soft, but be careful not to tear the meat.
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3
Submerge the tenderized steaks in a bowl of whole milk for 20 minutes. This helps neutralize any strong 'fishy' odors and further softens the proteins.
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4
While the abalone soaks, prepare the sauce base. In a small saucepan over medium heat, combine the minced shallots, white wine, and Meyer lemon juice.
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5
Simmer the sauce base until the liquid has reduced to about 1 tablespoon of syrupy glaze. Remove from heat and set aside.
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6
Remove the abalone from the milk and pat them extremely dry with paper towels. Moisture is the enemy of a good sear.
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7
Set up a breading station: one shallow bowl with the seasoned flour and another with the beaten egg.
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8
Heat a large heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Add the grapeseed oil and 2 tablespoons of butter.
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9
Dip each steak lightly in the flour, shaking off all excess, then quickly dip into the egg wash.
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10
When the butter is foaming and just starting to turn golden, place the steaks in the pan. Do not overcrowd.
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11
Sear for exactly 60 to 90 seconds per side. Abalone becomes rubbery if overcooked, so look for a light golden crust and remove immediately.
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12
Transfer the steaks to a warm plate and tent loosely with foil.
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13
Finish the sauce: Return the reduction to low heat. Whisk in the cold butter one cube at a time, moving the pan constantly to create an emulsion. Do not let it boil or the sauce will break.
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14
Stir in the capers and chives. Taste and adjust seasoning with salt and white pepper.
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15
Drizzle the warm beurre blanc over the abalone steaks and serve immediately while the texture is at its peak.
💡 Chef's Tips
Tenderizing is the most critical step; if the steak doesn't feel floppy like a piece of deli meat after pounding, it will be tough. Always use a high-smoke point oil mixed with butter to prevent the milk solids in the butter from burning during the sear. If you can't find Meyer lemons, use a mix of regular lemon juice and a splash of tangerine juice for that signature floral sweetness. Work in batches if necessary; overcrowding the pan drops the temperature and results in steamed, rather than seared, seafood. Ensure your butter for the sauce is ice-cold; this is the secret to a thick, glossy beurre blanc that doesn't separate.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Chablis or a dry Sparkling Wine to cut through the buttery richness. Serve alongside a simple bed of wilted baby spinach or sautéed asparagus spears. A side of wild rice pilaf or crusty sourdough bread is perfect for soaking up the extra lemon butter sauce. For a classic California presentation, serve the finished steaks back inside their cleaned, iridescent shells.