Robata Beef Recipe

Bring to room temperature

Remove the striploin from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat.

Preheat grill or cast-iron

Preheat a charcoal or gas grill for high direct heat (or heat a heavy cast-iron skillet until smoking hot). For authentic robata flavor, use charcoal and let it reach 500–600°F (260–315°C) surface temp.

Sear and finish

Brush the steak lightly with neutral oil. Place on the hot grill or skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. If steak is thick and requires finishing, move to cooler part of grill or reduce heat and continue to cook until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium.

Baste (optional)

In the last 1–2 minutes of cooking, add butter, smashed garlic and thyme to the skillet (or use a small heatproof pan near the grill). Baste the steak with melted butter for added flavor.

Rest and slice

Transfer the cooked steak to a cutting board and loosely tent with foil. Rest 7–10 minutes. Slice against the grain into 1/4-inch thick slices for serving.

Make glaze

Combine soy sauce, mirin, sake, brown sugar and rice vinegar in a small saucepan over medium heat. Bring to a simmer and reduce gently for 3–5 minutes until slightly thickened and glossy. Remove from heat and whisk in sesame oil. Taste and adjust balance — it should be savory-sweet with a slight tang.

Glaze the steak

When slices are ready on the cutting board, brush a light coat of the warm glaze over the sliced steak or brush the glaze onto the whole steak for a caramelized finish and then re-sear 30–45 seconds per side if desired. Reserve remaining glaze for serving.

Prepare shallots

Peel the shallots and slice very thinly into rings (use a sharp knife or mandoline). Separate rings into individual strands and pat dry on paper towels to remove moisture.

Coat and fry

In a small bowl, whisk together the all-purpose flour and cornstarch. Add cold water 1 teaspoon at a time to make a thin light slurry (it should just coat the sliced shallots). Heat vegetable oil in a small saucepan or deep skillet to 350°F (175°C). Working in small batches, toss shallot slices in the flour mixture to lightly coat, then carefully add to hot oil. Fry until golden brown and crispy, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Immediately season with fine sea salt.

Crisp maintenance

If frying multiple batches, keep finished shallots in a single layer on a wire rack in a low oven (200°F / 95°C) to stay crisp while you finish frying the rest.

Finish plating

Arrange steak slices on a warmed platter. Drizzle or brush remaining glaze over the meat. Scatter crispy shallots over the top. Garnish with microgreens or sliced scallions. Serve immediately.