Beef Tataki Recipe

Bring to room temperature

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

Season the steak lightly on all sides with kosher salt and freshly ground black pepper. Use just enough salt to season the surface — the vinaigrette will add more saltiness later.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the steak: place the steak in the pan and sear 30–45 seconds per side to get a dark browned crust. If the cut is thicker (1.5 in) sear the edges for 15–20 seconds while holding with tongs. The goal is a deep sear but leave the interior rare to medium-rare.

Remove the steak from the pan and immediately transfer to a cutting board. Let rest 6–8 minutes (resting keeps juices intact and allows carryover cooking).

While the steak rests, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 tablespoon fresh lemon juice (or yuzu/ponzu), 1 teaspoon grated ginger, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil in a small bowl until sugar dissolves.

Taste and adjust: add a little more lemon or mirin for brightness, or a pinch more sugar if too sharp. If using ponzu, reduce or omit lemon as needed.

Thinly slice the rested steak across the grain into 1/8–1/4 inch slices. Arrange the slices on a chilled plate or a serving platter, fanning them out so each piece is visible.

Spoon 1–2 teaspoons of the vinaigrette over each slice (or drizzle lightly over the whole platter). You want a glossy coating but not puddles — reserve any extra vinaigrette for guests to add.

Top with thinly sliced scallions, a small mound of julienned daikon or microgreens, and sprinkle toasted sesame seeds. Add a few shiso leaves or cilantro if using.

Finish with a light crack of black pepper to taste and serve immediately. Serve with extra vinaigrette on the side and steamed rice or simple salad if desired.