Japanese Teppanyaki Steak Recipe

Japanese · Main course · 25 min total

A sizzling steak cooked teppanyaki-style with garlic butter, soy sauce, and sake, served with bean sprouts and a tangy dipping sauce.

Ingredients

• 2 ribeye or sirloin steaks (about 8 oz each)
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons sake or dry white wine
• 1 teaspoon sugar
• 1 cup bean sprouts, washed and drained
• 2 green onions, sliced
• Salt and white pepper to taste
• For dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon toasted sesame seeds

Instructions

1. Pat steaks dry and season with salt and white pepper. Let rest at room temperature for 15 minutes.
2. Mix dipping sauce ingredients in a small bowl; set aside.
3. Heat a large cast-iron skillet or griddle over high heat until smoking. Add vegetable oil and swirl to coat.
4. Sear steaks for 2-3 minutes per side for medium-rare (or to desired doneness). Transfer to a cutting board and tent with foil.
5. Reduce heat to medium-high. Add butter and garlic; cook until fragrant, about 30 seconds. Stir in soy sauce, sake, and sugar; bring to a simmer.
6. Add bean sprouts and toss for 1-2 minutes until slightly wilted. Return steaks to pan, spoon sauce over, and sprinkle with green onions.
7. Serve immediately with dipping sauce on the side.

Tips

• Use a well-ventilated kitchen or open windows to avoid smoke.
• Slice steak against the grain for tenderness.
• Substitute sake with mirin for a sweeter flavor.

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