Maiko Cut Recipe

Bring steak to room temperature

Remove the New York strip steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels to remove excess moisture.

Season

Generously season both sides of the steak with kosher salt (use about 1 tablespoon total) and freshly ground black pepper. Press the seasonings lightly into the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. Add 1 tablespoon canola or vegetable oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear the steak

Lay the steak in the hot pan away from you. Sear undisturbed for 2½–3 minutes to develop a dark brown crust. Flip and sear the other side for 2½–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook an additional 1–2 minutes per side.

Baste with butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly for 1–2 minutes to flavor and finish cooking.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 6–10 minutes to allow juices to redistribute (resting time depends on steak thickness).

Slice

Slice the steak against the grain into ¼-inch thick slices if serving family-style (or leave whole). Arrange on a warmed platter and reserve juices on the cutting board to spoon over the meat when plating.

Combine base ingredients

In a small bowl, whisk together 1 tablespoon tahini, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon mirin (or honey), and 1 teaspoon toasted sesame oil until smooth. The tahini will thicken; proceed to thin with warm water.

Adjust consistency and flavor

Whisk in 2 tablespoons warm water to reach a pourable sauce consistency. Add 1 teaspoon granulated sugar, 1 teaspoon lemon juice, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Taste and adjust: add up to another 1–2 teaspoons warm water if too thick, or a pinch more sugar or a dash more vinegar if it needs brightness.

Finish and garnish

Stir in 1 tablespoon thinly sliced green onion, 1 teaspoon toasted sesame seeds, and ½ teaspoon chili oil or Sriracha if you want heat. Let the sauce sit 5–10 minutes for flavors to meld before serving. If making ahead, cover and refrigerate; bring to room temperature and whisk before using.

Spoon the famous sesame sauce over the sliced steak or serve it on the side in a small ramekin for dipping. Garnish with chopped cilantro or parsley if desired and serve with lemon wedges to brighten the beef.