Description
This Asian Steak recipe features tender beef tenderloin steaks cooked to medium rare and served with a rich, flavorful sauce made from soy sauce, Mirin, sake, butter, garlic, ginger, and shallots. The dish is quick and easy to prepare, combining classic Japanese ingredients and techniques for a delicious, restaurant-quality meal perfect for two.
Ingredients
Scale
Steak and Cooking
- 2 beef tenderloin steaks, around 150g/5oz each
- 1 tbsp vegetable oil (or other neutral cooking oil)
Sauce
- 1 tbsp soy sauce, all purpose
- 2 tbsp Mirin
- 3 tbsp cooking sake
- 45g/3 tbsp unsalted butter
- 1 small garlic clove, minced
- 1/2 tsp ginger, minced (optional)
- 3 tsp shallots/scallions (green part) or chives, finely chopped
Instructions
- Prepare the steak: Take the steak out of the fridge 20 minutes prior to cooking to allow it to come to room temperature, ensuring even cooking. If it’s very hot outside, reduce this time to 10 minutes.
- Make the sauce mixture: Combine the soy sauce, Mirin, and sake in a small bowl and set aside.
- Cook the steak: Heat the vegetable oil in a skillet over medium-high heat until it begins to smoke. Add the steaks and cook for about 3 minutes on the first side and 2 minutes on the second side for medium rare, adjusting time based on thickness and preference.
- Rest the steak: Transfer the cooked steaks to a plate and cover loosely with foil. Let them rest for 5 minutes to allow juices to redistribute.
- Prepare the sauce in the skillet: Allow the skillet to cool slightly, then return to medium-high heat. Pour in the sauce mixture and bring it to a simmer. Add the butter and let it melt completely, incorporating it into the sauce, then remove the skillet from the heat immediately.
- Finish the sauce: Stir in the minced garlic, minced ginger (if using), and 2 teaspoons of the chopped shallots or scallions. The sauce should thicken slightly; if not, continue stirring as the sauce thickens further while cooling.
- Serve: Place the rested steaks on plates, spoon the warm sauce over them, and garnish with the remaining shallots. This dish pairs well with shredded cabbage, white rice, and edamame on the side for a balanced meal.
Notes
- Allowing the steak to rest after cooking helps retain its juices and keep it tender.
- If you prefer less alcohol flavor, you can reduce the Mirin and sake slightly.
- Ginger is optional but adds a pleasant warmth and depth to the sauce.
- Use a neutral oil like vegetable or canola oil for searing to avoid overpowering flavors.
- To ensure even cooking, make sure steaks are roughly the same thickness.
- Serving with traditional Japanese sides like shredded cabbage and edamame enhances the authentic experience.
