Mouthwatering Japanese-Style Steak: Secret Umami Sauce Revealed

Steak Directions

• Season The Steak
  Pat steak completely dry with paper towels. This crucial step ensures proper browning. Prick the surface lightly with a fork in several places to allow marinades and seasonings to penetrate. Season both sides with salt and freshly ground black pepper. Let the meat come to room temperature for 15-20 minutes before cooking for more even cooking.
• Create Perfect Sear
  Heat a heavy-bottomed skillet over high heat until very hot. Add 2 teaspoons neutral oil with a high smoke point. Place steak in the pan, pressing down lightly to ensure full contact with the hot surface. Cook for 2-3 minutes per side for medium-rare (adjust timing based on thickness and desired doneness). Create a beautiful brown crust without moving the steak too much.
• Rest Before Slicing
  Remove steak to a warm plate and tent loosely with foil. Allow to rest for 5 minutes before slicing. This resting period allows juices to redistribute throughout the meat rather than running out when cut, resulting in a juicier steak.
• Prepare Flavorful Sauce
  In the same pan with the meat drippings, add minced garlic and cook for 30 seconds until fragrant but not browned. Add soy sauce, mirin, and sake in equal parts, stirring to combine with the pan juices. Let the sauce reduce slightly until it coats the back of a spoon with a silky consistency.
• Finish With Butter
  Reduce heat to low and add a small knob of butter, swirling to create an emulsified, glossy sauce with beautiful body and richness. The butter rounds out the sharp flavors and creates a silky mouthfeel.
• Serve Immediately
  Slice steak against the grain into thick slices. Pour the hot sauce over the sliced meat just before serving. Garnish with freshly ground black pepper for an additional layer of flavor. Serve immediately while the sauce is hot and the meat is at its peak juiciness.