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Ingredients
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Beef and Marinade
Finishing & Garnish
Method
Beef and Marinade
- 1
Trim and prepare steak
Pat the top blade steaks dry with paper towels. If the steaks are thicker than 1 inch, let them sit at room temperature 20–30 minutes so they cook evenly. Trim any excessive silver skin or large bits of fat, but leave some marbling for flavor.
- 2
Combine marinade
In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, neutral oil, minced garlic, grated ginger, Sriracha, black pepper, and kosher salt until sugar mostly dissolves.
- 3
Marinate steak
Place steaks in a zip-top bag or nonreactive shallow dish and pour marinade over them, pressing out excess air. Marinate in the refrigerator at least 1 hour and up to 6 hours (longer will deepen flavor but avoid more than 8 hours to prevent texture changes). Flip the bag or turn steaks halfway through.
Cook & Finish
- 4
Bring to room temperature
Remove steaks from refrigerator 30 minutes before cooking to come to near room temperature. Reserve the marinade for finishing (do not use raw marinade on cooked meat unless boiled).
- 5
Preheat cooking surface
Heat a heavy skillet (cast-iron preferred) or a grill to high heat. If using a skillet, add 1 tablespoon neutral oil and heat until shimmering and just smoking.
- 6
Sear steaks
Remove steaks from the bag and blot lightly with paper towels. Season lightly with a pinch of salt. Place steaks on the hot skillet or grill. Sear without moving 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time +/- 1–2 minutes for desired doneness. Use tongs to sear edges if there is a fat cap.
- 7
Rest steaks
Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. While steaks rest, prepare the sauce.
- 8
Make quick glaze
Pour the reserved marinade into a small saucepan and bring to a rolling boil for 2–3 minutes to fully cook out raw meat juices. Reduce heat to medium-low. Mix cornstarch with cold water to make a slurry, then slowly whisk into the simmering marinade. Cook 1–2 minutes until glaze thickens and becomes glossy. Taste and adjust: add a squeeze of lime/lemon if too sweet, or more Sriracha for heat.
- 9
Slice and dress
Slice the rested top blade thinly across the grain (about 1/4-inch slices). Arrange on a platter, brush or spoon the warm sweet soy glaze over the slices, sprinkle with toasted sesame seeds and sliced green onions, and serve with lime/lemon wedges on the side.