Samurai Cut (8 Oz) Recipe
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
Samurai Glaze & Finish
Optional garnish / serving
Method
Steak
- 1
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).
- 2
- 3
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.
- 4
- 5
- 6
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.
Samurai Glaze & Finish
- 7
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.
- 8
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.
- 9
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.
- 10
