Pan-Fried Roast Beef Recipe

Pan-Fried Roast Beef is an easy way to make roast beef with a smaller size of meat, actually the size of a steak.  Cooking is done in a frying pan in a much shorter time than traditional roast beef cooked in the oven.  Pan-Fried Roast Beef is a great dish for anytime, but it is particularly good for a more special day like New Year’s Osechi.

Osechi Ryori is the traditional Japanese new year feast.  There are a lot of kinds of dishes for Osechi which are decoratively placed in layered boxes.  Each of the dishes is a celebration of a new year and has special meaning to it. The big three dishes for Osechi are Tazukuri (candied dried anchovies), Kazunoko (herring roe), and sweet Kuromame.  Roast beef is not a part of traditional Osechi of course but it’s becoming a popular item in it.  The spread of western food in Japanese cuisine may have let Osechi become a little more westernized too.  Roast beef is already something we eat on special occasions in Japan.  Also modern refrigeration is changing Osechi Ryori. Traditionally, the food in Osechi needed to last for several days at room temperature and so used preservatives like heavy salt and sugar. Being able to store food in a refrigerator makes food like roast beef in Osechi Ryori a good choice now too.

We use thick sirloin steak to make this roast beef.  It takes a fraction of the time of making regular roast beef.  If you are worried about doneness, you can certainly check the meat temperature, the best way for a good result.  Or you can go more old-fashioned and check with your finger. Push the meat with a finger, and when it doesn’t sink, the meat is done.  Cover with aluminum foil like when you make normal roast beef so that the meat has enough time to keep its juice inside.

Some Osechi dishes are fine to keep at room temperature, but when you have roast beef in your Osechi box, do not leave it out at room temperature like traditional Osechi. Keep it in the refrigerator. Or you may not have to worry because it will be gone before you know it.

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5 from 1 vote

Pan-Fried Roast Beef Recipe

Japanese pan-fried roast beef

Course: Main Course

Cuisine: Japanese

Keyword: beef

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Ingredients

• 2 Sirloin Steaks 1.5″ (or 3.75 cm) thick, about 13 oz (or 400 g) each
• salt and pepper
• 1 Tbsp oil
• 1-2 cloves garlic crushed

Steak Sauce (optional)

• beef drippings from steaks
• 1 Tbsp Soy Sauce
• 1 Tbsp Sake
• 1 Tbsp Mirin
• 1 tsp Rice Vinegar
• 1/2 cup water

Instructions

• Tie the side of the steaks with cotton string to keep the shape. Salt liberally and sprinkle with pepper. Leave at room temperature for 1 hour.
• Heat oil well with crushed garlic in a heavy frying pan at medium heat. Sear all around the side of steaks until browned, then cook about 6-7 minutes, both sides of the meat. Take the temperature of the meat at this point to check its doneness if you like. It should be between 150 to 155 F (65-70 C). After finishing cooking, wrap the meat with aluminum foil immediately. Let rest for 30 minutes.
• Unwrap the foil, collect the beef drippings in a small pot. Slice the steak thinly.
• Add all the ingredients for Steak Sauce to the pot, and reduce for a couple of minutes. Serve with the sliced meat.

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