Beef Steak with Garlic Soy-Butter Sauce Recipe

Beef Steak with Garlic Soy-Butter Sauce features a thick cut of sirloin steak with a Japanese-flavored garlic soy butter sauce. This hearty red meat may not be an everyday dish for many, but it’s the perfect choice when craving substantial, meaty food. Our sauce is bold and strong, eliminating the need for any bottled steak sauce.

This steak dish is similar to our Japanese Beef Steak recipe, but the meat is much thicker—a whopping 1″ (2.4 cm). Cooking it correctly is crucial to avoid a charred exterior and raw center. First, bring the meat to room temperature before cooking. This ensures compatibility with the rest of the cooking instructions (including cooking time). Due to its thickness, sear all surfaces of the steak, including the sides. It’s best to use a meat thermometer to check the center temperature and achieve your preferred level of doneness. We aim for 125°F (51.7°C) in the center for medium-rare, but adjust the temperature to your liking. Lastly, let the meat rest for 5-10 minutes after cooking to prevent the flavorful juices from escaping when cut prematurely.

Our garlic soy butter sauce and garlic chips add excellent flavoring to the steak, which pairs well with steamed rice. While this may not sound like a typical Japanese dish, it can serve as a great main course for a Japanese meal. Add miso soup, salad, and other tasty vegetable side dishes like Sunomono or Ohitashi for a very satisfying meal. We hope you give it a try soon!