📝 About This Recipe
A cornerstone of Yoshoku (Japanese-Western) cuisine, this Sizzling Steak marries the premium quality of a Western ribeye with the umami-rich flavors of a Japanese pantry. Served on a piping hot cast-iron platter, the steak is finished with a signature 'Wafu' sauce made from grated onions, soy sauce, and mirin that caramelizes upon contact. It is a sensory masterpiece, offering a dramatic sizzle, an intoxicating aroma of toasted garlic, and a melt-in-your-mouth texture that defines Japanese comfort dining.
🥗 Ingredients
The Steak
- 2 pieces Ribeye or New York Strip Steak (approx. 8-10 oz each, 1-inch thick, at room temperature)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 cloves Garlic (thinly sliced into chips)
- 2 tablespoons Neutral Oil (grape seed or vegetable oil)
- 1 tablespoon Unsalted Butter
Wafu Onion Sauce
- 1/2 cup Yellow Onion (finely grated with juices)
- 3 tablespoons Soy Sauce (Japanese variety like Kikkoman)
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 teaspoon Rice Vinegar (for a hint of acidity)
- 1 teaspoon Sugar
- 1 teaspoon Grated Ginger (freshly grated)
Traditional Accompaniments
- 2 cups Bean Sprouts (washed and trimmed)
- 4 pieces Shiitake Mushrooms (sliced)
- 1/2 cup Carrots (sliced into rounds and blanched)
- 2 tablespoons Green Onions (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator 30-45 minutes before cooking to ensure they reach room temperature for even cooking.
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2
Prepare the Wafu sauce by mixing the grated onion, soy sauce, mirin, sake, rice vinegar, sugar, and grated ginger in a small bowl. Stir until the sugar is dissolved.
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3
Pat the steaks completely dry with paper towels. Season generously on both sides with kosher salt and freshly cracked black pepper.
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4
In a cold large skillet or cast-iron pan, add the oil and the sliced garlic chips. Turn the heat to medium-low and fry the garlic until golden brown and crispy. Immediately remove the garlic chips and set aside on a paper towel, leaving the garlic-infused oil in the pan.
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5
Increase the heat to medium-high. Once the oil is shimmering and just starting to smoke, carefully place the steaks in the pan.
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6
Sear the steaks without moving them for 2-3 minutes to develop a deep brown crust. Flip the steaks and add the tablespoon of butter to the pan.
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7
Cook for another 2-3 minutes for medium-rare (internal temp of 130°F/54°C), basting the steak with the melted butter. Remove the steaks from the pan and let them rest on a cutting board for at least 5-8 minutes.
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8
While the steak rests, use the same pan (with the beef drippings) to sauté the bean sprouts, shiitake mushrooms, and blanched carrots over high heat for 2 minutes until tender-crisp. Move them to one side of your serving plates or preheated individual sizzling platters.
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9
Wipe the pan quickly or use a clean small saucepan. Pour in the Wafu sauce mixture and bring to a vigorous simmer over medium-high heat for 1-2 minutes until slightly thickened and the alcohol has cooked off.
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10
Slice the rested steak into thick strips (Japanese style) or leave whole. Place the steak onto the hot serving platter next to the vegetables.
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11
Pour the hot Wafu sauce over the steak—it should sizzle dramatically. Top with the reserved crispy garlic chips and chopped green onions. Serve immediately while bubbling.
💡 Chef's Tips
Always grate the onion rather than chopping it; the juice is essential for the sauce's texture and enzyme-driven sweetness. Do not skip resting the meat; this allows the juices to redistribute so they don't run out when you slice it. If you don't have individual cast-iron steak platters, preheat your dinner plates in a low oven to keep the dish warm. Use a high-smoke point oil like grape seed or canola; olive oil will burn at the temperatures required for a proper sear. For an authentic 'Steakhouse' flavor, add a tiny dab of Wasabi on the side of the plate to cut through the richness of the beef.
🍽️ Serving Suggestions
Serve with a side of fluffy Japanese short-grain white rice to soak up the extra sauce. A simple Miso Soup with tofu and wakame makes for a perfect traditional starter. Pair with a crisp Japanese Lager (like Asahi or Sapporo) or a glass of chilled Daiginjo Sake. A side of refreshing Sunomono (cucumber salad) provides a bright acidic contrast to the savory steak. For a true Yoshoku experience, offer a small side of Japanese potato salad.