Aburi Steak

Ingredients

For the Steak:

• 2 ribeye steaks (or any cut of your choice, about 1 inch thick)
• Salt and pepper to taste
• 1 tablespoon olive oil or vegetable oil

For the Marinade/Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon sake (or dry white wine)
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced

For Garnish (optional):

• Finely sliced green onions
• Sesame seeds
• Fresh cilantro or parsley

Instructions

1. Prepare the Marinade/Sauce:
   • In a small bowl, whisk together the soy sauce, mirin, sake, honey, sesame oil, grated ginger, and minced garlic.
   • Set aside a small amount of the marinade for serving as a sauce.
2. Marinate the Steaks:
   • Season the steaks with salt and pepper on both sides.
   • Place the steaks in a resealable plastic bag or shallow dish and pour the marinade over them.
   • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the Grill or Pan:
   • If using a grill, preheat it to high heat.
   • If using a skillet, heat it over medium-high heat and add the olive oil.
4. Cook the Steaks:
   • Remove the steaks from the marinade and let any excess drip off.
   • For grilling: Place the steaks on the hot grill and cook for about 3-4 minutes per side for medium-rare, or until your desired doneness is achieved.
   • For pan-searing: Place the steaks in the hot skillet and cook for about 3-4 minutes per side for medium-rare, or until your desired doneness is achieved.
   • Let the steaks rest for a few minutes after cooking.
5. Torch the Steaks (optional but recommended for Aburi style):
   • Using a kitchen torch, lightly sear the surface of the steaks to achieve the Aburi effect. Hold the torch about 2-3 inches from the steak and move it in a circular motion to lightly caramelize the surface.
6. Serve:
   • Slice the steaks against the grain into thin strips.
   • Drizzle with the reserved marinade or sauce.
   • Garnish with sliced green onions, sesame seeds, and fresh cilantro or parsley if desired.