Ingredients:
- 2 ribeye or sirloin steaks (about 1-1.5 inches thick)
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped (for garnish)
- Toasted sesame seeds (for garnish, optional)
Instructions:
- Prepare the Steaks:
- Take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- First Sear:
- Heat a large skillet or cast-iron pan over high heat until very hot.
- Add 1 tablespoon of vegetable oil to the pan.
- Sear the steaks for 1-2 minutes on each side until a brown crust forms.
- Remove the steaks from the pan and let them rest on a plate for 10 minutes.
- Second Sear:
- After resting, return the steaks to the hot pan.
- Sear again for 1-2 minutes on each side to deepen the crust.
- Remove the steaks from the pan and let them rest for another 10 minutes.
- Prepare the Sauce:
- In the same pan, add the soy sauce, mirin, sake, and sugar.
- Cook over medium heat, stirring until the sugar dissolves and the sauce slightly thickens.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the butter until melted and the sauce is glossy. Remove from heat.
- Third Sear:
- Return the steaks to the pan one last time, basting them with the sauce for 1-2 minutes on each side.
- This step will give the steaks a rich, flavorful glaze.
- Slice and Serve:
- Transfer the steaks to a cutting board and let them rest for a few minutes.
- Slice the steaks against the grain into thin strips.
- Drizzle the remaining sauce from the pan over the sliced steak.
- Garnish with chopped green onions and toasted sesame seeds if desired.
Enjoy your flavorful Japanese-Style Triple-Seared Steak!
