Samurai Cut Recipe

Bring to room temperature & season

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels. Evenly coat both sides with kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Place a heavy-bottomed skillet or cast-iron pan over high heat. Heat until very hot (a few minutes) — you should see faint wisps of smoke when the pan is ready. Meanwhile, add 1 tablespoon neutral oil to the steak or to the pan just before searing.

Sear the steak

Add the steak to the hot pan and do not move it. For medium-rare on a 1–1.25" steak, sear 3–4 minutes per side, flipping once with tongs. If you prefer medium, sear 4–5 minutes per side. Adjust times slightly for thickness and starting temperature. While cooking the second side, add 1 tablespoon unsalted butter to the pan and tilt the pan to spoon the melted butter over the top of the steak for 30–60 seconds to baste and add flavor.

Check doneness & rest

Check internal temperature with an instant-read thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Remove steak from pan when it reaches target temperature minus about 5°F (it will rise slightly while resting). Transfer to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice

After resting, slice the steak across the grain into 1/4-inch slices or as desired. Arrange on a warm platter for serving.

Toast sesame seeds (if not already toasted): in a small dry skillet over medium heat, toast 2 tablespoons sesame seeds, shaking the pan frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a bowl to cool.

Combine base ingredients: In a small bowl or jar, whisk together 3 tablespoons light soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon granulated sugar, 2 tablespoons warm water (or low-sodium beef broth), and the cooled toasted sesame seeds until sugar dissolves.

Add aromatics and adjust: Stir in the grated garlic (1 clove) and grated ginger (1 teaspoon). For a creamier texture, whisk in 1 teaspoon mayonnaise. If you like heat, add about 1/2 teaspoon chili paste or Sriracha, then taste and adjust: more soy for saltiness, a pinch more sugar for balance, or a splash more mirin for sweetness.

Finish and rest: Let the sauce sit for at least 10 minutes at room temperature to allow flavors to meld. If you prefer a smoother sauce, blitz briefly in a mini food processor or with an immersion blender until combined but still slightly textured.

Plate the steak slices on a warmed plate. Spoon or drizzle the sesame sauce over the steak or serve on the side in a small ramekin so diners can control amount.

Scatter thinly sliced scallions and a sprinkle of extra toasted sesame seeds over the top. Serve with lemon wedges on the side for those who like a bright citrus finish.

Suggested accompaniments: steamed rice, grilled vegetables, or a crisp salad pair well with the Samurai Cut.