A delightful recipe for Japanese Aburi Steak, featuring a perfectly seared steak finished with a delicious touch of umami and flavor. Aburi means "flame-seared" in Japanese, and this technique enhances the steak's natural flavors with a smoky finish.

Japanese Aburi Steak in the photo.

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (approximately 1 inch thick)
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons cooking oil (e.g., vegetable or canola oil)
• Optional: fresh herbs for garnish (e.g., chives or microgreens)

For the Teriyaki Glaze:

• 1/4 cup soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Wasabi Butter:

• 4 tablespoons unsalted butter, softened
• 1 teaspoon wasabi paste (adjust to taste)
• 1 teaspoon soy sauce
• 1 teaspoon lemon juice

Instructions:

1. Prepare the Teriyaki Glaze:

• In a small saucepan, combine the soy sauce, mirin, sake, and brown sugar.
• Heat over medium heat, stirring until the sugar dissolves.
• If you prefer a thicker glaze, add the cornstarch mixture, and simmer until slightly thickened (about 1-2 minutes).
• Remove from heat and let cool. Set aside.

2. Prepare Wasabi Butter:

• In a small bowl, combine the softened butter, wasabi paste, soy sauce, and lemon juice. Mix until well combined and smooth. Set aside.

3. Prepare the Steak:

• Take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
• Pat the steaks dry with paper towels, then season generously with salt and black pepper on both sides.

4. Sear the Steak:

• Heat the cooking oil in a cast-iron skillet or frying pan over high heat until the oil shimmers.
• Add the steaks carefully and sear for about 3-4 minutes on one side, without moving them, until a crust forms.
• Flip the steaks and sear the other side for another 3-4 minutes for medium-rare. Adjust cooking time as needed for your desired level of doneness.

5. Flame-Sear (Aburi):

• Reduce the heat to medium-low. With a kitchen torch, carefully flame-sear the surface of the steaks for a few seconds to achieve that smoky flavor. Rotate the steak while searing to evenly cook.
• Optionally, you can baste the steak with some of the teriyaki glaze while you flame-sear.

6. Rest the Steaks:

• Remove the steaks from the skillet and let them rest for about 5-10 minutes. This allows the juices to redistribute.

7. Serve:

• Slice the steaks against the grain and drizzle with teriyaki glaze. Top with a dollop of wasabi butter. Garnish with fresh herbs if using.
• Serve with steamed rice, sautéed vegetables, or any preferred side dish.

Enjoy Your Japanese Aburi Steak!

This dish combines the deep, savory flavors of teriyaki with the unique and smoky touch of flame-searing, creating an unforgettable dining experience. Enjoy!