Steak Recipe

Name: Hinode Japanese Steakhouse and Sushis Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb boneless ribeye or New York strip steak; 1 tbs kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 1 tbs neutral high-heat oil (canola, vegetable, or grapeseed); 2 tbs unsalted butter; 2 each garlic cloves, lightly crushed; 2 each fresh thyme sprigs; 1 each fresh rosemary sprig (optional); 0.25 tsp sea salt or flaky finishing salt; 1 tbs freshly chopped parsley (optional); 1 each lemon wedge (optional)

Inspired by Hinode Japanese Steakhouse and Sushi

Time45m

Serves2

Make Steak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Seasoning

1 lb boneless ribeye or New York strip steak

1 tbs kosher salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

Cooking fat & aromatics

1 tbs neutral high-heat oil (canola, vegetable, or grapeseed)

2 tbs Unsalted butter

2 each garlic cloves, lightly crushed

2 each fresh thyme sprigs

1 each fresh rosemary sprig (optional)

Finishing

1/4 tsp sea salt or flaky finishing salt

1 tbs freshly chopped parsley (optional)

1 each lemon wedge (optional)

Method

Steak Prep

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking (for a 1-inch thick steak) to allow it to come toward room temperature. Pat both sides dry thoroughly with paper towels.

Season both sides of the steak generously with kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly on both sides. Press the seasonings lightly into the meat so they adhere.

Sear & Cook

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. The pan should be smoking faintly.

Add 1 tablespoon high-heat oil to the hot pan and swirl to coat the surface.

Sear the steak

Carefully lay the steak in the pan away from you. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust (for a 1-inch steak). Using tongs, flip the steak and sear the second side for 2–3 minutes. For thicker steaks or preferred doneness adjustments, add ~1–2 minutes per side for medium.

Baste with butter and aromatics

Reduce heat to medium. Add the 2 tablespoons unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes while spooning over the top. Continue until internal temperature approaches desired doneness.

Check doneness: use an instant-read thermometer inserted into the thickest part — 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more cooking after searing, transfer the pan to a 400°F oven for 3–6 minutes (time depends on thickness and target temp).

Rest & Finish

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes so the juices redistribute.

Slice the steak against the grain into 1/4–1/2-inch slices. Sprinkle with flaky finishing salt to taste and optional chopped parsley. Serve with a lemon wedge if desired to brighten the flavors.