Steak Recipe

Trim and portion

Trim excess fat and silver skin from the steak. For buffet service, cut into 1- to 1.5-inch thick portions or leave whole (2 lb) for slicing after resting.

Season

Pat the steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature 20–30 minutes while you prepare the marinade and heat the grill/pan.

Sear and cook

Heat a heavy cast-iron skillet or grill over high heat until smoking-hot. Add neutral oil and swirl. Sear steak 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium-high and continue cooking, flipping every 1–2 minutes, until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium (use an instant-read thermometer). For thin flank steak pieces, total cook time will be shorter — aim for 2–4 minutes per side depending on thickness.

Rest

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes for a whole piece (5 minutes for thinner portions) to allow juices to redistribute before slicing.

Slice for buffet

Against the grain, slice steak thinly (1/8–1/4 inch) for flank/sirloin. Arrange slices on a warmed serving tray for the buffet, overlapping slightly for an attractive presentation.

Make marinade

In a small saucepan or bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, and grated garlic. Whisk until sugar dissolves. If cooking the sauce: bring mixture to a gentle simmer over medium heat and cook 2–3 minutes to slightly reduce and mellow alcohol flavors. Remove from heat and stir in toasted sesame oil, sliced scallions, and sesame seeds. Let cool slightly.

Marinade option (if marinating before cooking)

If you prefer to marinate the steak before cooking, place steak in a shallow dish or resealable bag and pour 1/2 to 3/4 cup of the prepared marinade over it, turning to coat. Marinate in the refrigerator for 30 minutes to 2 hours (no longer than 4 hours for tender cuts). Bring back to room temperature 20–30 minutes before cooking and reserve remaining sauce for serving.

Finish and glaze

If desired, during the last 30–60 seconds of searing, brush a little of the warm sauce onto the steak to glaze. Do not add too much or it will burn. After resting and slicing, spoon remaining sauce over the arranged steak or serve in a small bowl for guests to add to taste.

Place lemon wedges and pickled ginger on the buffet table alongside the sliced steak. Keep steamed rice in a covered warmer. Garnish the steak tray with remaining scallion slices and a light sprinkle of toasted sesame seeds. Provide tongs or chopsticks for guests.