Japanese Steakhouse Steak and Vegetables

Name: Japanese Steakhouse Steak and Vegetables
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 tbsp Unsalted Butter (3 tablespoons unsalted butter, melted); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 2 cloves Garlic (2 garlic cloves, minced); 2 pieces Ribeye Steak (2 (1-pound) boneless rib-eye steaks 1½ to 1¾ inches thick, trimmed); 1 ¼ tsp White Pepper (1 1/4 teaspoons white pepper, divided); 1 tsp Table Salt (1 teaspoon table salt, divided); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 2 pieces Zucchini (2 zucchini (8 ounces each), halved lengthwise and sliced ¾ inch thick); 2 pieces Yellow Onion (2 onions, cut into ¾-inch pieces); 6 oz Mushrooms, Shiitake (6 ounces shiitake mushrooms, stemmed and halved if small or quartered if large); 2 tbsp Mirin (2 tablespoons mirin)

Pan-seared rib-eye steaks with a soy-garlic butter glaze, served with sautéed zucchini, onions, and shiitake mushrooms finished with mirin.

45 minJapanese

Servings4

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Steps

1Combine melted butter, soy sauce, and garlic in bowl; set aside. Pat steaks dry with paper towels and sprinkle with 1 teaspoon white pepper and ¾ teaspoon salt.
2Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and swirl to coat. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest.
3While steaks rest, add zucchini, onions, mushrooms, remaining ¼ teaspoon white pepper, and remaining ¼ teaspoon salt to fat left in skillet and stir to combine. Pat vegetables into even layer and cook over medium-high heat, without stirring, until beginning to brown, about 3 minutes. Stir and continue to cook 2 minutes longer. Add mirin and 2 tablespoons soy-garlic butter to skillet and continue to cook until liquid has evaporated and vegetables are well browned, about 2 minutes longer.
4Transfer vegetables to serving platter. Slice steaks ¼ inch thick and transfer to platter with vegetables. Drizzle steaks with remaining soy-garlic butter. Serve.