Sumo Cut Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season steaks

Generously season both sides of each New York strip with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.

Preheat pan

Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot, about 4–5 minutes. Add 2 tablespoons neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear steaks

Place steaks in the hot pan, leaving space between them. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the second side for 3 minutes.

Baste and finish

Reduce heat to medium-high, add 2 tablespoons unsalted butter, smashed garlic cloves and thyme/rosemary sprigs. Tilt the pan slightly and use a spoon to baste the steaks with melted butter and aromatics for 1–2 minutes while continuing to cook. For medium-rare target an internal temp of 125–130°F (52–54°C); for medium 135°F (57°C).

Rest the steaks

Transfer steaks to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute. While resting, prepare the sesame sauce if not already done.

Slice and serve

Slice steaks against the grain into 1/2-inch slices. Arrange on warm plates and spoon sesame sauce over or alongside the steak. Sprinkle with sesame seeds and sliced scallions, and serve with lime wedges.

Toast sesame seeds

In a dry small skillet over medium heat, toast 4 tablespoons white sesame seeds, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool slightly.

Combine base ingredients

In a bowl, whisk together 3 tablespoons tahini, 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar and 1 tablespoon honey until smooth. If mixture is thick, whisk in warm water 1 tablespoon at a time until you reach a pourable consistency (about 1–2 tablespoons).

Add aromatics and finish

Whisk in 1 teaspoon toasted sesame oil, 1 minced garlic clove, 1 teaspoon grated fresh ginger, 1 tablespoon lime juice and optional 1 teaspoon sriracha. Stir in 2 tablespoons of the toasted sesame seeds (reserve the rest for garnish). Taste and adjust: more soy for saltiness, more honey for sweetness, or more lime for brightness.

Rest sauce

Let the sauce rest 10 minutes at room temperature to allow flavors to meld. If made ahead, refrigerate in an airtight container for up to 3 days; bring to room temperature and thin with a splash of water if thickened.

When ready to serve, spoon additional sesame sauce over the sliced steak or serve sauce on the side. Sprinkle reserved toasted sesame seeds and sliced scallions over the steak. Serve with lime wedges for squeezing.