A quick and easy Japanese-style steak with a rich garlic soy butter sauce. By coating the steak with olive oil and letting it rest before cooking, the meat turns out tender and juicy without complicated marinating. Perfect with steamed rice!
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7oz steak (sirloin, ribeye, or your preferred cut / 200g)
- 0.5 of an onion
- 1 garlic clove
- salt and pepper (to taste)
- 2tbsp olive oil
- A2tbsp butter
- A2tbsp mirin (or substitute: 2 tsp. honey + 2 tsp. dry white win)
- A3tbsp soy sauce
DIRECTIONS
Preparation
Pierce the steak with the tip of a knife in several places. Rub with olive oil and let it rest for 30 minutes, then season with salt and pepper.
- 1
Heat a skillet over low heat with olive oil and thinly sliced garlic. Cook until fragrant, then remove the garlic and set aside.
- 2
In the same skillet, cook the steak to your preferred doneness. Remove and slice into bite-sized pieces.
- 3
Add sliced onion to the pan and sauté over medium heat until soft. Transfer to a serving plate and place the steak slices on top.
- 4
In the same skillet, add the A butter2tbsp、mirin2tbsp、soy sauce3tbsp and bring to a quick boil. Pour the sauce over the steak and onions, top with the reserved garlic slices, and serve.
RecipeID
768
Tips & Notes
・Resting the steak with olive oil helps tenderize the meat without a long marinating time.
・Serve with steamed rice or pair with sautéed vegetables for a complete meal.
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.