Teppanyaki Steak Recipe
Japanese · Main course · 20 min total
A sizzling Japanese teppanyaki-style steak cooked on a hot griddle with garlic butter, soy sauce, and sesame, perfect for a quick and flavorful dinner.
10
min prep
min prep
10
min cook
min cook
2
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter
- 4 cloves garlic, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 green onion, thinly sliced
- Salt and white pepper to taste
Instructions
- Pat steaks dry and season generously with salt and white pepper. Let rest at room temperature for 15 minutes.
- Heat a large cast-iron skillet or griddle over high heat until smoking. Add vegetable oil and swirl to coat.
- Place steaks in the pan and cook without moving for 3-4 minutes until a deep brown crust forms. Flip and cook another 2-3 minutes for medium-rare. Adjust time to your preference.
- Reduce heat to medium-low. Add butter and garlic slices to the pan. Cook, stirring garlic, until fragrant and lightly golden, about 1 minute.
- Add soy sauce, mirin, and sesame oil. Tilt the pan and spoon the bubbling sauce over the steaks for 30 seconds.
- Transfer steaks to a cutting board and let rest 5 minutes. Sprinkle with sesame seeds and green onion.
- Slice against the grain and serve with the pan sauce drizzled on top.
Tips
- For authentic teppanyaki, use a flat-top griddle or large cast-iron skillet.
- Serve with steamed rice and stir-fried vegetables like bean sprouts and zucchini.
- Adjust doneness by using an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
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