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!
Beef Steak with Garlic Soy-Butter Sauce
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Ingredients
Instructions
- Leave the steak out at room temperature for 30 minutes to 1 hour.
- Very thinly slice green onions. Peel and slice garlic. Set aside.
- Season the steak with salt and pepper. Heat oil in a frying pan over medium heat, then add sliced garlic. Cook until the garlic is browned and crispy, then remove it from the pan. In the same pan, cook the steak for 3-4 minutes on each side, searing around the edges as well. To check if the steak is cooked to your liking, measure the internal temperature. It should reach at least 125°F (52°C)for medium rare doneness. Remove the meat from the pan, immediately wrap with aluminum foil, and let rest for 5-10 minutes.
- In the same pan, add sake, soy sauce, and butter. Cook until it’s just about to boil, then remove from heat.
- Slice the beef into 1/4" (6 mm) thick pieces, plate, and drizzle with the sauce. Top with green onions and garlic chips.
