How to cook Japanese Aburi Steak

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:

• 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)

• 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)

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

Instructions:

• 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.

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

• 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.

• 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.

• 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.

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

• 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!