Beef Tataki Recipe
Strip steak sliced and served with ginger sauce
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Ingredients
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Beef
Ginger dipping sauce
Garnish & plating
Method
Beef
- 1
Bring steak to temperature
Remove the strip steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat it dry with paper towels.
- 2
Season
Lightly season all sides of the steak with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.
- 3
Sear the steak
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 45–60 seconds, until a deep brown crust forms. Turn and sear the next side for 45–60 seconds. If the steak is thicker than 1 inch, briefly sear the edges (10–15 seconds) to render fat. The goal is a rare to very-rare interior — doneness will be preserved by quick chilling.
- 4
Chill and rest
Transfer the steak to a cutting board and let it rest 3–4 minutes to redistribute juices. Then place it uncovered on a wire rack in the refrigerator or freezer for 10–15 minutes to firm up (this makes thin slicing easier).
Ginger dipping sauce
- 5
Combine sauce ingredients: In a small bowl, whisk together 2 tablespoons grated fresh ginger, 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar or honey until the sugar dissolves.
- 6
Adjust flavors: Stir in 1–2 tablespoons thinly sliced scallion whites and greens (reserve a little green for garnish). Taste and balance: add the optional 1 teaspoon lemon or lime juice for brightness if desired. If you prefer a smoother, slightly thinner sauce, add 1–2 teaspoons water.
- 7
Finish: Sprinkle in 1 teaspoon toasted sesame seeds if using. Transfer sauce to a shallow serving dish for dipping.
Garnish & plating
- 8
- 9
Arrange and garnish: Fan slices on a chilled plate over a small bed of julienned daikon (if using). Spoon or place the ginger dipping sauce on the side. Scatter reserved scallion greens, microgreens or shiso leaves, and pickled ginger as desired.
- 10
Serve: Serve immediately as an appetizer. Diners should dip slices into the ginger sauce. Leftover slices can be refrigerated and used within 24 hours, but are best eaten fresh.