Steel Recipe

Prep the meat

Pat the beef strips dry with paper towels. Trim any large pieces of connective tissue. Season evenly with 1 tbs kosher salt and 1 tsp freshly ground black pepper; toss to coat and let rest at room temperature for 10–15 minutes while you prepare the glaze.

Sear the meat

Heat a large heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tbs neutral oil, swirl to coat. In a single layer (work in batches if necessary), add the beef strips, spacing them so they sear rather than steam. Sear without moving for 1–2 minutes to form a dark brown crust, then flip and sear the other side for 1–2 minutes. Transfer seared strips to a plate and sprinkle with the remaining 1/2 tbs kosher salt and 1 tsp black pepper. Reduce heat to medium for the glaze step.

Finish with butter

Return all seared beef to the pan for 30–60 seconds to rewarm. Add 2 tbs unsalted butter and let it melt, spooning the butter over the meat for a glossy finish. Remove from heat and set aside while you finish the glaze.

Sweat aromatics

Wipe the pan lightly if there is an excess of burnt bits (leave browned fond). Lower heat to medium and add the minced garlic and shallot. Cook, stirring constantly, until fragrant and softened, about 60–90 seconds — do not let them brown.

Build the glaze

Add 60 ml soy sauce, 30 ml mirin (or dry sherry), 1 tbs apple cider vinegar, 1 tbs dark brown sugar and 1 tsp Dijon mustard to the pan. Stir to dissolve the sugar and combine with the aromatics and fond. Add 120 ml beef stock and bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.

Thicken the glaze

Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly drizzle the slurry into the simmering glaze while stirring. Cook for 1–2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust seasoning with a pinch more salt or a dash more soy if needed.

Coat the meat

Return the seared beef and any accumulated juices to the pan. Toss or stir in the glaze so each piece is evenly coated and warmed through, about 1 minute. Remove from heat.

Rest and serve

Let the glazed beef rest in the pan off the heat for 2 minutes to allow flavors to meld. Transfer to a warm platter or individual plates.

Garnish

Sprinkle 2 tbs finely chopped parsley and 1 tsp toasted sesame seeds over the beef. Serve with lemon or lime wedges to squeeze over right before eating for a bright finish.