Ingredients
- 1.25 lbs New York strip steak (about 1 to 1.5 inches thick)
- 10-12 cremini mushrooms, sliced
- 5 scallions, cut into 1-inch pieces
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp canola oil
- Kosher salt and freshly ground black pepper, to taste
Teriyaki Sauce
- 3 tablespoons Kikkoman soy sauce
- 1.5 tablespoons sake (Japanese rice wine)
- 1 teaspoon ketchup
- 3 tablespoons mirin
- 1 teaspoon apple juice
- Small pinch black pepper
- 3 tablespoons white sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
Make the Sauce First
Whisk the cornstarch and water together first in a separate bowl to make a slurry – ensure no lumps.
Add the soy sauce, sake, mirin, ketchup, apple juice, sugar, and pepper to a pot and combine until the sugar is fully dissolved.
Heat this mixture over medium heat for ~8 minutes, stirring occasionally.
After 8 minutes, whisk in your slurry.
Allow to simmer for ~1 minute or until it’s at your desired consistency.
Cook the Steak
The most important step for a tender steak is to pat it completely dry with paper towels, then season both sides generously with kosher salt and pepper.
Heat a large wok or skillet over high heat until it is just starting to smoke. Add 1 tablespoon of canola oil.
Carefully lay the steak in the hot pan. Sear for ~3-4 minutes per side for medium-rare. You want to develop a deep, brown crust.
Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This is a critical step to keep the juices in the meat.
Cook the Vegetables
While the steak rests, cook the vegetables. Reduce the heat under the skillet to medium-high and add the remaining canola oil.
Add the sliced mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, for ~4-5 minutes, until they have released their water and are nicely browned.
Add the scallions to the pan and cook for another minute, just until they are bright green and slightly softened. Remove the mushrooms and scallions from the pan.
Assemble the Dish
After the steak has rested, slice it against the grain into bite-sized pieces.
Return the skillet to medium heat. Add the unsalted butter. Once it has melted, add the minced garlic and cook for about 30 seconds until it’s fragrant.
Add the sliced steak and the cooked mushrooms and scallions back to the pan. Toss everything together in the garlic butter.
Pour in the teriyaki sauce and continue to toss everything over the heat for another minute, until the sauce has thickened slightly and everything is coated in the glossy glaze. Serve immediately.
Benihana-Style Teriyaki Steak
Ingredients
Ingredients
- 1.25 lbs New York strip steak about 1 to 1.5 inches thick
- 10-12 cremini mushrooms sliced
- 5 scallions cut into 1-inch pieces
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 2 tbsp canola oil
- Kosher salt and freshly ground black pepper to taste
Teriyaki Sauce
- 3 tablespoons Kikkoman soy sauce
- 1.5 tablespoons sake Japanese rice wine
- 1 teaspoon ketchup
- 3 tablespoons mirin
- 1 teaspoon apple juice
- Small pinch black pepper
- 3 tablespoons white sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
Instructions
- Whisk cornstarch and water to make slurry.
- Combine soy sauce, sake, mirin, ketchup, apple juice, sugar, and pepper in pot. Heat on medium 8 minutes.
- Whisk in slurry, simmer 1 minute until thickened. Set aside.
- Pat steak dry, season generously with salt and pepper.
- Heat wok on high with 1 tbsp oil until smoking.
- Sear steak 3-4 minutes per side for medium-rare. Remove and rest 10 minutes.
- Add remaining oil to wok, cook mushrooms with pinch of salt 4-5 minutes until browned.
- Add scallions, cook 1 minute until bright green. Remove vegetables.
- Slice rested steak against grain into bite-sized pieces.
- Melt butter in wok, add garlic, cook 30 seconds.
- Return steak and vegetables to wok, toss with garlic butter.
- Add teriyaki sauce, toss 1 minute until glazed and heated through.
