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Samurai Cut (8 Oz) Recipe

Name: Japanese Village Restaurants Samurai Cut (8 Oz) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 piece 8 oz boneless ribeye or New York strip steak (about 1" thick); 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Garlic powder; 2 tbs Neutral oil (canola or vegetable), for searing; 2 tbs Unsalted butter; 2 each Garlic cloves, smashed; 2 sprigs Fresh thyme sprigs or rosemary; 3 tbs Soy sauce; 2 tbs Mirin; 1 tbs Rice vinegar; 1 tbs Brown sugar (light or dark); 1 tsp Sesame oil; 1 tsp Fresh ginger, grated; 1 tsp Garlic, minced; 0.25 tsp Red pepper flakes; 0.5 tsp Cornstarch; 1 tbs Cold water; 1 tsp Toasted sesame seeds; 1 tbsp Thinly sliced green onions; 1 each Lemon wedge; 0.25 cups Microgreens or baby arugula

Inspired by Japanese Village Restaurant

Time45m

Serves1

Make Samurai Cut (8 Oz) 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

1 piece 8 oz boneless ribeye or New York strip steak (about 1" thick)

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs Neutral oil (canola or vegetable), for searing

2 tbs Unsalted butter

2 each Garlic cloves, smashed

2 sprigs Fresh thyme sprigs or rosemary

Samurai Glaze & Finish

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs Rice vinegar

1 tbs Brown sugar (light or dark)

1 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1/4 tsp Red pepper flakes

1/2 tsp Cornstarch

1 tbs Cold water

1 tsp Toasted sesame seeds

1 tbsp Thinly sliced green onions

Optional garnish / serving

1 each Lemon wedge

1/4 cups Microgreens or baby arugula

Method

Steak

Prepare steak

Remove the steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels (dry surface equals better sear).

Season

Generously season both sides of the steak with kosher salt, black pepper, and garlic powder, pressing the seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot, about 4–6 minutes. Add the neutral oil and swirl to coat.

Sear steak

Place the steak in the pan and do not move it for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes for medium-rare (internal 125–130°F). For medium, cook an additional 1–2 minutes per side.

Baste and finish

Reduce heat to medium-low. Add the butter, smashed garlic cloves, and thyme/rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 1–2 minutes to build flavor and finish cooking.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.

Samurai Glaze & Finish

Make glaze

While the steak rests (or in a small saucepan while searing the steak), combine soy sauce, mirin, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar, and cook 2–3 minutes.

Thicken

Mix cornstarch with cold water to make a slurry, then whisk it into the simmering glaze. Cook for 30–60 seconds until the sauce just thickens to a glossy, pourable consistency. Remove from heat.

Finish steak

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange on a plate or cutting board and spoon the warm Samurai glaze over the slices. Sprinkle with toasted sesame seeds and thinly sliced green onions.

Optional serve

Serve with a lemon wedge and microgreens or baby arugula for brightness. If desired, pass extra glaze at the table.