Soy Seasoned Steak Recipe

Combine marinade

In a medium bowl, whisk together low-sodium soy sauce, mirin, rice vinegar, brown sugar, minced ginger, minced garlic, sesame oil, black pepper, and red pepper flakes until the sugar dissolves and the mixture is homogeneous.

Marinate steak

Place the steak in a resealable plastic bag or shallow dish. Pour about three-quarters of the marinade over the steak (reserve the remaining marinade for finishing). Massage the marinade into the meat, remove excess air from the bag, and refrigerate for 30 minutes to 2 hours. For best flavor and tenderizing, marinate 1–2 hours; do not exceed 6 hours for thinner cuts to avoid texture changes.

Bring to room temperature & season

Remove the steak from the refrigerator 20–30 minutes before cooking so it comes close to room temperature. Pat the steak dry with paper towels on both sides (this ensures a good sear). Lightly sprinkle kosher salt on both sides and rub in; do not add additional soy sauce at this stage.

Preheat pan or grill

If using a heavy skillet or cast-iron pan, place it over medium-high heat until very hot (about 4–6 minutes). If grilling, preheat to high heat (450–500°F / 230–260°C). Add 1 tablespoon vegetable oil to the pan and swirl to coat just before adding the steak.

Sear the steak

Place the steak in the hot pan or on the grill. Sear without moving for 2.5–3.5 minutes to develop a deep brown crust (time depends on thickness). Flip and sear the other side for 2–3 minutes. For medium-rare, target an internal temperature of 125–130°F (52–54°C); for medium, 135°F (57°C). Adjust times for thickness and desired doneness.

Finish cooking & baste

If using a pan, reduce heat to medium. Add reserved marinade (the portion not used to marinate) to the pan around the steak and let it bubble gently for 30–60 seconds to reduce slightly. Add 1 tablespoon butter (optional) and tilt the pan, spooning the melted butter and soy reduction over the steak for 20–30 seconds to glaze. If grilling, pour reserved marinade into a small saucepan, bring to a simmer for 1 minute, then brush over the steak as it rests.

Rest the steak

Transfer the steak to a cutting board and let it rest loosely tented with foil for 5–10 minutes. Resting allows juices to redistribute and the carryover cooking to finish. Reserve any pan juices/soy reduction to drizzle when serving.

Slice the steak thinly against the grain to maximize tenderness. Arrange on a platter, spoon any reserved glaze over the slices, sprinkle toasted sesame seeds and sliced scallions on top. Serve with lemon or lime wedge if desired to brighten the flavors.

Suggested serving: serve with steamed rice, sautéed greens, or a crisp salad. Leftovers keep refrigerated up to 3 days in a sealed container.